Lemon Poppy Seed Bundt Cake

livewellbakeoften.com

Daveyb

subheading: LEMON POPPY SEED BUNDT CAKE:

2 and ¾ cups (345 grams) all-purpose flour (spooned & leveled)

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

3 tablespoons poppy seeds

¾ cup (170 grams) unsalted butter (softened)

2 cups (400 grams) granulated sugar

4 large eggs (room temperature)

2 teaspoons vanilla extract

⅓ cup (80 ml) fresh lemon juice

2 tablespoons lemon zest

¼ cup (60 ml) canola or vegetable oil

1 cup (240 grams) sour cream

subheading: LEMON GLAZE:

1 cup (120 grams) confectioners sugar

2 to 3 tablespoons (30 to 45 ml) fresh lemon juice (or as needed to thin out the glaze)

Directions at livewellbakeoften.com

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