Ingrédients pour Lemon Poppy Seed Cake
- Yellow Cake Mix
- Instant Lemon Pudding Mix
- Vegetable Oil
- 4 large eggs
- Warm Water
- 2 tablespoons poppy seeds
- 2-3 tablespoons lemon juice
- 1/2 cup powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
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Comment préparer Lemon Poppy Seed Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons poppy seeds.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a small bowl, whisk together ½ cup buttermilk and 1 tablespoon lemon zest.
- Gradually add the buttermilk mixture to the batter, mixing until just combined.
- Pour batter into the prepared bundt pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: Whisk together ½ cup powdered sugar and 2-3 tablespoons lemon juice until smooth and thin. Add more lemon juice, a teaspoon at a time, if needed to reach desired consistency.
- Once the cake is out of the oven, immediately poke holes all over the top using long wooden skewers or a toothpick.
- Slowly pour the glaze evenly over the hot cake, allowing it to soak in.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
101g
Fat
10g
Carbs
14g
