Glazed Lemon Poppy Seed Cake

Delight guests with this luscious lemon glazed poppy seed cake. Perfect for Easter entertaining or teatime.

Serves: 18
15 mins Prep time 1 hr Cook time
15 mins Prep time
1 hr Cook time
  • Preheat oven to 325°F. Mix flour and baking soda. Set aside

  • 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

  • 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

  • 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

Nutrition information

(Amount per serving)

  • 338Calories: 338Cholesterol: 106mg
  • Sodium: 141mgProtein: 5g
  • Total Fat: 14gFiber: 1g
  • Carbohydrate: 48g