Lemon Poppy Seed Bundt Cake | Recipe Cart

Name: Lemon Poppy Seed Bundt Cake | Recipe Cart
Total time: 1 min
Ingredients: 2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan; 2 1/2 cups all-purpose flour, plus more for the pan; 1/4 cup poppy seeds; 3 tablespoons lemon zest plus 1/3 cup fresh lemon juice; 2 teaspoons limoncello; 4 large eggs, at room temperature, whisked; 2 cups granulated sugar; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 1 cup confectioners' sugar; 2 tablespoons strawberry jelly or preserves; 1 teaspoon vanilla bean paste or extract; 1 lemon, zested, plus 2 tablespoons fresh lemon juice; Yellow and pink sprinkles, for garnish

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4.6 (12) Export 11 ingredients for grocery delivery Step 1 For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan.

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Ingredients

2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan
2 1/2 cups all-purpose flour, plus more for the pan
1/4 cup poppy seeds
3 tablespoons lemon zest plus 1/3 cup fresh lemon juice
2 teaspoons limoncello
4 large eggs, at room temperature, whisked
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup confectioners' sugar
2 tablespoons strawberry jelly or preserves
1 teaspoon vanilla bean paste or extract
1 lemon, zested, plus 2 tablespoons fresh lemon juice
Yellow and pink sprinkles, for garnish