Delight guests with this luscious lemon glazed poppy seed cake. Perfect for Easter entertaining or teatime.
15m
PREP TIME
1hr
COOK TIME
338
CALORIES
12
INGREDIENTS
Servings: 18
Ingredients
- Lemon Poppy Seed Cake
- 3 cups flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 6 eggs
- 1 cup sour cream
- 2 tablespoons McCormick Gourmet™ Organic Poppy Seed
- 1 tablespoon McCormick® Pure Lemon Extract
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- Lemon Glaze
- 1 1/2 cups confectioners' sugar
- 2 tablespoons water
- 1/2 teaspoon McCormick® Pure Lemon Extract
INSTRUCTIONS
- 1 Preheat oven to 325°F. Mix flour and baking soda. Set aside
- 2 Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 1/2 of the flour mixture in low speed. Beat in sour cream, then remaining flour mixture. Stir in poppy seed and extracts. Spoon into greased 12-cup Bundt pan
- 3 Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely
- 4 For the Lemon Glaze, mix confectioner' sugar, water and lemon extract in small bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set
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