Carrot–Poppy Seed Bundt Cake with Meyer Lemon Glaze

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By Diane Morgan

Published 2012

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This recipe is a trusted “keeper”—an amazingly scrumptious, cheerful, moist, delicate-crumbed cake you will make time and again for dessert or as a sweet treat for brunch. It’s easy to put together, can be made a day in advance, and even freezes well for up to a month. If you decide to freeze it, wait to make the glaze until the cake is fully thawed. The glaze will look fresh and be free of cracks if you drizzle it over the cake on the day you plan to serve it. Use regular lemon juice if th