I love cake, and I think I’ve stressed this before. But it’s true, I do! My friend and I were recently discussing this very topic, because she does too. I realized what the fascination is all about. I know, this sounds weird, and I’m sure it is, especially to those that aren’t big into cake, but I realized that there is just something so wonderful about the texture of cake and the feeling it gives you when you’re swallowing it. As a child, I couldn’t eat cooked spinach because of it’s texture, so it’s no surprise, that food texture could be so good or so bad!
I had been wanting to make lemon poppy bundt cake for sometime now, and last weekend we went to a family party, and there were these little mini lemon cakes – to die! I had at least 2 or 3. There’s just something about lemon + cake = LOVE! So, I thought that it was time to give this one a go.
Here it is! I adapted this recipe and used gluten free flour, but the recipe calls for regular flour and I’m sure it’s just as good.
- DRY INGREDIENTS
- 3 c Bob's Red Mill All Purpose Baking Flour
- 2 tsp Bob's Red Mill Xanthum Gum
- 2 1/4 c sugar
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2 tsp poppy seeds
- WET INGREDIENTS
- 3 eggs
- 1 1/8 c canola oil (you can use vegetable, but I used Canola)
- 1 1/2 c milk
- 2 tsp almond extract
- 2 tsp butter extract/flavoring (use soft or melted butter or omit)
- GLAZE (add extra lemon and extra sugar)
- 1/4 c lemon juice, fresh
- 3/4 c powdered sugar
- 1 tsp butter extract/flavoring (melted butter)
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- EXTRA GLAZE
- Reserve some of the original glaze and then add more powdered sugar to get a thick frosting like affect. Add some warm water to if necessary, but only a small amount at a time to get the desired consistency. Drizzle over cooled cakes.
- 1. Preheat oven to 350 degrees.
- 2. WET INGREDIENTS: Beat eggs, milk, oil, almond extract, butter extract/flavoring in one bowl.
- 3. DRY INGREDIENTS: Sift flour and add all other dry ingredients into a bowl: sugar, salt, baking powder, poppy seed and mix together.
- 4. Add the ingredients together in increments of thirds - stopping to mix in between each.
- 5. Thoroughly grease and flour your bundt pan. To make the pouring process easier for the small pans, I use a large 2 cup measuring cup. Just pour in their and and then pour in the bundt pan. Bang the pan on the counter to remove bubbles and then put in the oven. Bake for 20 minutes.
- 6. While your cakes are cooking, mix the glaze.
- 7. After removing the cakes from the oven, immediately turn over on cooling rack. Then poke holes in the tops of each (while cakes are hot) with a skewer.
- 8. Pour the glaze over the cakes, making sure that you go over the holes. The goal is the have the cakes soak up the flavor. This saturates the cakes and makes them very moist!!! (YUM)
- 9. Once the cakes have cooled, add the extra glaze to the top.
If you’re a cake lover like me, and you like lemon, this one’s for you! It’s super moist and delicious! Please let me know how your’s turns out!
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