Ingredients
- 3 eggs
- 3/4 lemon zest divided (grated)
- 450 ml container sour cream
- 375 gr cake flour
- 270 gr granulated sugar
- 200 gr confectioners sugar
- 30 ml lemon juice divided
- 18 gr poppy seeds
- 14 gr butter
- 9 gr baking powder
- 4 gr vanilla extract
- 2 gr baking soda
Preheat oven to 180ºC F. Melt 1 tb butter; brush over inside of dozen cup Bundt pan. Combine flour, poppy seeds, baking powder and soda. In bowl with mixer at medium speed beat granulated sugar with remaining butter until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined. Beat in sour cream, quarter cup juice, zest and vanilla. Reduce speed to low; gradually beat in flour mixture until just combined. Pour batter into pan. Bake 45-50 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove cake from pan; cool completely on rack. Combine confectioners' sugar with remaining juice and zest; drizzle over cake. SOURCE: Woman's World 0. 274914089347.08 ----
