Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons poppyseeds
Special equipment needed:
- Bundt cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease a bundt cake pan with cooking spray or butter.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
4. In another mixing bowl, whisk together the melted butter, milk, eggs, lemon juice, and lemon zest.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Stir in the poppyseeds.
7. Pour the batter into the prepared bundt cake pan.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 260
Total fat: 11g
Saturated fat: 6g
Cholesterol: 60mg
Sodium: 200mg
Total carbohydrates: 37g
Dietary fiber: 1g
Sugar: 20g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter, margarine, or coconut oil.
- Milk can be substituted with almond milk, soy milk, or coconut milk.
- Eggs can be substituted with flax eggs or applesauce.
Variations:
- Add a lemon glaze by mixing powdered sugar and lemon juice until smooth and pouring it over the cooled cake.
- Add blueberries to the batter for a lemon blueberry bundt cake.
- Add a teaspoon of vanilla extract to the batter for a lemon poppyseed vanilla bundt cake.
Tips and tricks:
- Make sure to grease the bundt cake pan well to prevent the cake from sticking.
- Use fresh lemon juice and zest for the best flavor.
- Do not overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the lemon poppyseed bundt cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or top it with fresh berries.
Garnishes:
Fresh berries, whipped cream, or lemon slices.
Pairings:
Serve the lemon poppyseed bundt cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too wet, try reducing the amount of lemon juice in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Bundt cakes originated in Germany and were traditionally made with fruit and nuts. The bundt pan was invented in the 1950s in the United States and became popular for making pound cakes and other desserts.
Flavor profiles:
The lemon poppyseed bundt cake is sweet, tangy, and nutty.
Serving suggestions:
Serve the lemon poppyseed bundt cake as a dessert or for breakfast or brunch.
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