Lemon Poppy Seed Bundt Cake

It's gloomy here. Cold, and grey, and gloomy. It's been like this for 3 days, with rain off and on. Now, I could say I baked this cake to bring a little sunshine into this dark and dreary world, but that would be a lie. And also kind of sappy and obnoxious. Really, I baked this cake because I wanted to use my new bundt pan (thanks, Mom!). And because I wanted cake.

In my mind, a bundt cake gives you permission to eat cake at any time of the day. Piece for breakfast? Yes please. Mid-afternoon snack? Definitely. After dinner dessert? Add some vanilla ice cream and we're in business.

Plus, it's nice that I'm still baking and eating cake without having to fuss with stacking and icing a layer cake. Sometimes I'm just not in the mood, ya know?

Lemon Poppy Seed Bundt Cake

Ingredients:
For the Cake
2 sticks butter
2 cups granulated sugar
Zest of 2 lemons (approx. 2 Tbsp)
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup buttermilk
Juice from half a lemon (approx 2 Tbsp)
1/4 cup poppy seeds

For the Lemon Glaze
3/4 cup powdered sugar
Juice from half a lemon
Zest from half a lemon

Directions:
1. Preheat oven to 325 degrees F. Grease a bundt pan and set aside.
2. In the bowl of an electric mixer with a paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy.
3. In another medium bowl, whisk together the flour, baking soda, and salt.
4. Add the eggs to the butter mixture, one at a time, and continue to beat on medium speed until fully incorporated and pale in color.
5. Add the flour and buttermilk alternately, beginning and ending with the flour. Keep the mixer on low and be careful not to overbeat. It's fine to add the buttermilk before the flour completely disappears into the batter.
6. Add the lemon juice and poppy seeds and mix on low just until incorporated.
7. Pour into prepared bundt pan and bake 60-65 minutes, until the top springs back to touch and a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 30 minutes.
8. While the cake starts to cool, make the glaze. In a medium bowl, whisk together all ingredients. Invert the cake onto a cooling rack and pour the glaze over the still warm cake, allowing it to run down the sides and center of the cake. Allow the cake to cool completely before serving.

Recipe Notes

• If you want a more opaque glaze, more of a traditional icing, just wait for the cake to cool completely before glazing. You can use the glaze just as is, or add more powdered sugar for a thicker icing.
• I actually think this cake is even better the second day.

Recipe adapted from The Silver Palate Cookbook