Try this Meyer Lemon Poppy Seed Bundt Cake.
Recipe by Mimi Council.
Meyer Lemon Poppy Seed Bundt Cake
Makes 9-inch Bundt Cake
1 cup (226 grams) organic salted butter, softened
340 grams (1 1/2 cups) organic cane sugar
1 teaspoon organic vanilla extract
4 organic large eggs
1 cup organic milk
340 grams (heaping 2 1/3 cups) all natural cake flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
10 grams (1 tablespoon) organic poppy seeds
284 grams (2 cups) organic powdered sugar, sifted
2 Meyer lemons
Preheat the oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and milk and mix on low until combined, scraping the sides of the bowl as needed.
In a separate bowl, add the cake flour, baking powder, sea salt, and poppy seeds and whisk together. Slowly add into the mixing bowl while mixing on low, and mix until combined into a smooth batter.
Grease bundt pan very well. Pour in batter and bake for 2 hours and 15 minutes or until a wooden pick inserted in center comes out clean.
Once the cake has cooled, remove it from the pan.
To make the glaze: In a medium bowl, add the powdered sugar and juice from Meyer lemons. Whisk until combined into a smooth glaze. Pour over the top of the bundt cake.
Using the leftover Meyer lemons, zest lemon zest on top of the cake.
Store in a cake dome or in an airtight container for up to 3 days.
High Altitude - Bake at 350°F for 1 hour 45 minutes, or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!