Lemon-Poppy Seed Bundt Cake with Lemon Glaze

Name: Lemon-Poppy Seed Bundt Cake with Lemon Glaze
Ingredients: 1½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon kosher salt; 1 tablespoon poppy seeds; ½ cup unsalted butter, melted and cooled; ¾ cup sugar; 1 large egg; 1 tablespoon grated lemon zest; 2 teaspoons vanilla extract; ½ cup buttermilk; 1½ cups water; ½ cup confectioners’ sugar; 3 tablespoons fresh lemon juice; 1 teaspoon grated lemon zest; ½ teaspoon pure vanilla extract

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Instant Pot Desserts Cookbook

By Williams Sonoma

Published 2020

About

Moist and irresistible, this lemony cake, dotted with nutty-tasting poppy seeds, tastes even better dressed up with a dollop of Lemon Curd. To prevent sticking, make sure to grease every ridge, crevice, and bump of the pan.

Ingredients

For the Cake

1½ cups all-purpose flour
2 teaspoons baking powder
¼

Dessert
Cake
Vegetarian

Method

To make the cake, spray a 6-cup Bundt pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppyseeds. In a large bowl, whisk together the butter, sugar, egg, lemon juice and zest, and vanilla until smooth. Add the flour mixture to the butter mixture in two batches alternately with the buttermilk, beginning and ending with the flour