Lemon-Glazed Poppy-Seed Cake

Lemon-Glazed Poppy-Seed Cake
Servings: 12 Prep 10 mins Bake 350°F 45 mins

Ingredients

  • 1 cup (2 sticks) unsalted butter or margarine
  • 1 can (10 ounces) poppy-seed filling
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tablespoon grated lemon zest
  • 1 tablespoon vanilla
  • 1/8 teaspoon salt
  • 4 eggs
  • 2 teaspoons baking soda
  • 2 1/2 cups all-purpose flour
  • Lemon Glaze (recipe, below)

Make It

1. Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

2. Melt butter in large saucepan over medium heat, stirring. Off heat, stir in poppy-seed filling, sugar, sour cream, zest, vanilla, salt. Stir in eggs.

3. Add baking soda in pinches, breaking up lumps with your fingers; stir in thoroughly. Stir in flour, just until well blended.

4. Pour batter into prepared pan.

5. Bake in 350 degree F oven 45 minutes or until wooden pick tests clean.

6. Cool cake in pan on rack 15 minutes. Invert cake onto rack to cool. When completely cooled, drizzle with Lemon Glaze.

Lemon Glaze

Ingredients

  • 2 cups sifted confectioners sugar
  • 2 tablespoons milk
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt

Make It

1. Beat together 2 cups sifted confectioners sugar, 2 tablespoons milk, 2 teaspoons fresh lemon juice and 1/4 teaspoon salt until well blended and smooth.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 509, Fat, total (g): 27, chol. (mg): 121, carb. (g): 27, pro. (g): 8, sodium (mg): 314, Percent Daily Values are based on a 2,000 calorie diet.