Borrowed from the Kitchn, this isn’t the cake mix bundt cake from your childhood…this is the real deal (though in my version below, I amped up the poppy seeds – as you can see in the photo, the cake was calling for more!), and it freezes beautifully as well. Glaze if you wish, there’s a recipe for it in the link. I choose not to, simply so there won’t be any soggy cake in the lunchbox to ruin my ‘Super Mom/fresh cake in lunch award’ – enjoy!
Lemon Poppy Seed Bundt Cake
Pour boiling water over 1/4 c. of poppy seeds, let sit for a few minutes and then drain well
3 c. flour AND 2 t. baking powder
1/2 t. EACH baking soda AND salt
1 c. butter, room temperature
2 c. sugar
4 eggs AND 2 egg yolks
2 T. lemon zest AND 1/4 c. lemon juice
1 c. ricotta
Preheat the oven to 350 and generously butter your favorite bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
Using your electric mixer, beat the butter for a couple of minutes on high until light and creamy, then add in the sugar and beat again until the mix is fluffy. With the mixer on low, add in the eggs and yolks, one at a time, then add in the zest, then the lemon juice, and finally the ricotta – stop the mixer and scrape down the sides as needed.
With the mixer on low, slowly add in the dry ingredients and mix until just combined, then stop the mixer and fold in the well-drained poppy seeds. Pour the batter into your prepared pan and bake for about 50 minutes until a cake tester comes out clean. Allow the cake to cool for at least 15 minutes in the pan before turning it out onto a platter to cool completely. Glaze, serve or slice and freeze as you wish!
- Category: Cakes, Bundt, Lemon, Freezes Well