Wednesday, June 9, 2010

Lemon Poppyseed Cake

I was in the mood to do a little baking this afternoon. Yes, believe it or not I do a lot of other things besides sewing...but, I have neglected a lot of those things lately. So, it was time to step away from my sewing machine and my computer to enjoy some time in the kitchen. With Summer in full swing here in Virginia and with us having tons of fresh fruit in the house I wanted to make a refreshing cake to go with it! I saw this recipe on The Farm Chick's website and it sounded de-lish so I decided to give it a try. Here's the recipe for you to try.....

~The Farm Chick's Lemon Poppy Seed Cake~

1 cup butter, at room temperature
    2 cups sugar
   4 eggs
   1/2 teaspoon vanilla
   zest from two lemons
   juice from one lemon
   1 cup buttermilk
   3 cups flour
   3 Tablespoons poppy seeds
   1/2 teaspoon baking powder
   1/2 teaspoon baking soda
Oil and flour your bundt pan.  Preheat oven to 325 degrees.  Beat butter and sugar together in a medium-sized mixing bowl until fluffy.  Add in eggs and vanilla and beat well.  Add in remaining ingredients and beat until completely combined.  Pour batter into the prepared bundt pan and bake for 45-55 minutes, until cooked through.  Remove from oven and set on a wire rack for 5 minutes.  Remove from pan and continue to cool on the wire rack.  Drizzle with glaze, once cooled.
   1 cup powdered sugar
   2 Tablespoons lemon juice
Whisk together until smooth.  Cover until ready to use.



Cathy said...

OH wow...that does look delish!!!

~Regina~ said...

Baked the lemon poppyseed cake early this morning and served it for dessert after lunch today! It was a hit with the entire family! :) Thanks for sharing it!


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