This recipe came along cause I wanted to use this new pan I got. Someone I follow on Instagram was thrifting a few weeks ago, and she showed this beautiful copper pan that was at the local Goodwill. I have always wanted copper pans but the price is too much for a pan, they range from $40 to $60. If you make a lot of bundt pans would be worth it. I however do not, so that is a lot to spend on a pan I will only use maybe twice a year.
Anyways, so I got this pan from Goodwill and it was a steal! It was $3.50 and it was 50% off so I got it for $1.75. Needless to say, I won’t feel bad if I only use it once a year for that price.
I wanted to use this pan so badly that I can up with this lemon poppyseed recipe. I did try making a couple of them, and I found that the pan likes to hold on to the cake. I recommend using a lot of grease and dusting it with flour so it comes out easily.
Ingredients
3 cups flour
1 tbsp baking powder
1/4 tsp salt
3 tbsp poppy seeds
1/2 cup lemon zest (about 3 lemons)
1 3/4 cup sugar
1 cup butter softened
1 cup milk room temperature
4Â eggs
2 tbsp lemon juice
1/4 tsp vanilla
FOR THE GLAZE:
3/4 cup powdered sugar
1-2 tbsp lemon juice to taste
1 tbsp milk
1/2 tsp vanilla
Directions
Preheat the oven to 350 degrees. Use butter or cooking spray to grease your bundt pan really well, making sure to get in all the crevices. Then, flour the pan. Set aside.
In a mixing bowl, whisk together the flour, baking powder, salt, and poppyseeds. Set aside.
Zest your lemons (I leave my zest in large pieces, I use the cheese grater to do this). Add the zest to a mixing bowl with the sugar. Whisk until well combined.
Add the softened butter and mix until everything is creamed together – and is light and fluffy.
Add the vanilla and eggs and mix.
Add the milk and lemon juice and mix until combined.
Slowly add the flour mixture into the wet mixture, mixing between each addition.
Bake for about 55 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Let cool for 10 minutes and then run a knife around the edge of your pan before turning the lemon poppyseed bundt cake out onto a cooling rack. Let cool for 15-20 more minutes before pouring the glaze on.
While the cake is cooling, make the glaze. Whisk together all the glaze ingredients and adjust amounts until you have your desired taste and texture. Pour over the cake and sprinkle some extra lemon zest on top if you would like!
Lemon Poppyseed Bundt Cake
Ingredients
- 3 cups flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 3 tbsp poppyseeds
- 1/2 cup lemon zest about 3 lemons
- 1 3/4 cup sugar
- 1 cup butter softened
- 1 cup milk room temperature
- 4 Â eggs
- 2 tbsp lemon juice
- 1/4 tsp  vanilla
FOR THE GLAZE
- 3/4 cup powdered sugar
- 1-2 tbsp lemon juice to taste
- t tbsp milk
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Use butter or cooking spray to grease your bundt pan really well, making sure to get in all the crevices. Then, flour the pan. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, salt, and poppyseeds. Set aside.
- Zest your lemons (I leave my zest in large pieces, I use the cheese grater to do this). Add the zest to a mixing bowl with the sugar. Whisk until well combined.
- Add the softened butter and mix until everything is creamed together – and is light and fluffy.
- Add the vanilla and eggs and mix.
- Add the milk and lemon juice and mix until combined.
- Slowly add the flour mixture into the wet mixture, mixing between each addition.
- Bake for about 55 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Let cool for10 minutes and then run a knife around the edge of your pan before turning the lemon poppyseed bundt cake out onto a cooling rack. Let cool for 15-20 more minutes before pouring the glaze on.
- While the cake is cooling, make the glaze. Whisk together all the glaze ingredients and adjust amounts until you have your desired taste and texture. Pour over the cake and sprinkle some extra lemon zest on top if you would like.