Lemon Poppy Seed Bundt Cake

simplyrecipes.com

Sue Smith

Married 60 years, so that's 60 years of cooking experience. Wow! I can't believe it either! lol

See photos on the site.

subheading: For the cake:

3 cups (374g) all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

1 ½ teaspoons kosher salt

¼ cup (43g) poppy seeds

1 ½ cups (339g) unsalted butter, softened

2 cups (400g) sugar

3 tablespoons lemon zest (from 4 to 6 lemons)

4 large eggs, at room temperature

¼ cup lemon juice (from about 2 lemons)

1 cup buttermilk

subheading: For the lemon syrup:

½ cup lemon juice (from about 4 lemons)

½ cup (100g) sugar

subheading: For the lemon glaze:

1 ½ cups (170g) powdered sugar

2 tablespoons lemon juice (from 1 lemon)

1 to 2 tablespoons milk

Pinch of kosher salt

subheading: Special equipment:

10-cup bundt pan

Directions at simplyrecipes.com

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