Poppy Seed Cake With Lemon Glaze and Raspberries
Poppy Seed Cake With Lemon Glaze and Raspberries
  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • Scant 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 pound (two sticks) unsalted butter
  • 2 cups sugar
  • 4 eggs
  • 1 1/4 cups buttermilk
  • Rind of two lemons, zested or grated fine
  • 1/2 cup fresh poppy seeds

For the glaze:

  • Juice of two lemons
  • 2/3 cup sugar

Optional garnish:

  • Fresh berries
  • Whipped cream
  • Fresh mint

1. Preheat oven to 350. Prepare a bundt or tube pan by greasing and flouring.

2. Combine the dry ingredients in a small bowl. Set aside.

3. Beat the butter and sugar with an electric mixer until creamy and smooth, scraping the bowl from time to time to ensure complete mixing. Add eggs one at a time, beating well after each addition. Add a third of the flour mixture and a third of the buttermilk and mix until the flour is just incorporated. Repeat twice more, adding the rind with the last bit of buttermilk, scrape down the sides of the mixing bowl, and mix until the batter is smooth.

4. Bake in the center of the oven for 40 to 50 minutes until lightly browned and a toothpick inserted in the center comes out clean. Cool on a rack for about a half hour and invert onto serving plate.

5. Mix the glaze ingredients together and brush onto the cake while it is still warm.

6.Use berries to fill the hole in the center of the cake.