Ingredients
- 4 egs
- 400 gr sugar
- 375 gr all purpose flour
- 230 gr softened butter
- 240 ml buttermilk
- 200 gr confectioners sugar
- 36 gr poppy seeds
- 30 ml lemon juice
- 8 gr lemon rind (grated fresh)
- 2 gr baking soda
- 2 gr baking powder
- 2 gr vanilla extract
- 1 gr salt
Preheat oven to 325 degrees. Grease and flour a 25 cm tube pan or dozen cup Bundt pan. In a large mixing bowl, combine flour, sugar, poppy seeds, butter, buttermilk, eggs, baking soda, baking powder, salt, lemon rind and vanilla. Beat on low speed of electric mixer until ingredients are moistened. Then, beat on medium-high speed for 2-3 minutes, or until ingredients are well combined and mixture lightens and is smooth. Pour batter into prepared pan and bake 45-50 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, then invert onto rack to cool 30 minutes. Meanwhile, make glaze by mixing lemon juice and confectioners' sugar in a small bowl. Drizzle over cooled cake and serve. 349.9 calories, 14 g fat, 5 g protein, 52.1 g carbohydrates, 84 mg cholesterol, 266 mg sodium.
