Lemon Poppy Seed Bundt Cake Sour Cream

Lemon Poppy Seed Bundt Cake Sour Cream

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Lemon Poppy Seed Bundt Cake Sour Cream, EASY Lemon Poppy Seed Bundt Cake Recipe! With Lemon Glaze! Extra Moist & Tender!, TatyanasEverydayFood, Lemon Poppy Seed Sour Cream Bundt Cake | Lemon poppyseed, Desserts, Food, bundt, lemon-poppy-seed-bundt-cake-sour-cream, The Cake Boutique.

Lemon Poppy Seed Bundt Cake Sour Cream

FULL RECIPE HERE: tatyanaseverydayfood.com/recipe-items/lemon-poppy-cake/
This lemon and poppy seed bundt cake is one of my favorite treats to enjoy with a cup of coffee! The cake is luscious, moist and loaded with amazing lemon flavor from lemon zest and lemon oil. I add a simple sugar glaze finish and garnish the top with extra lemons! If you’re looking for a simple and delicious cake recipe, this is the one!
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In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes. Add in the lemon zest, eggs, vanilla,. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.

Stir into butter mixture. Beat in eggs one at a time; Stir in sour cream and grated lemon rind. Gradually stir in flour mixture about 1 cup at a time until thoroughly combined. Spoon batter into prepared bundt pan; Preheat the oven to 350 f. Butter and flour (or use baking spray) a 12 cup bundt pan. Make sure you get into all the crevices so the cake will be easy to remove from the. Set oven to 350 degrees f and allow it to preheat while you prepare the cake.

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Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice. In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; Stir into butter mixture. Beat in eggs one at a time;

In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; Stir into butter mixture.

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Beat in lemon juice. In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; Stir into butter mixture. Beat in eggs one at a time; Stir in sour cream and grated lemon rind. Gradually stir in flour mixture about 1 cup at a time until thoroughly combined.

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