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Lemon Poppyseed Bundt Cake
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Servings:
8 people
Author:
15
45
1
Course:
Breakfast
Dessert
Cake
🧂 Ingredients
4
eggs
separated
200 g
icing sugar
zest and juice of one organic lemon
260 g
all-purpose flour
3 tbsp
ground poppy seeds
2 tsp
baking powder
pinch of salt
150 ml
heavy cream
100 g
butter
melted
100 g
icing sugar
2 tbsp
lemon juice
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Instructions
1
Preheat oven to 180°C. Grease and flour a ø 24 cm bundt cake pan.
2
Beat eggs and sugar for 5 minutes until light and fluffy. Mix in the zest and
juice of one lemon.
3
Melt the butter and let it cool completely.
4
In a separate bowl, whisk together flour, poppy seeds, baking powder, and salt.
Mix in the dry ingredients alternating with the heavy cream until just combined.
Fold in the cooled, melted butter.
5
Pour the batter into the prepared pan and bake for 45 minutes. Let the bundt
cool in the pan for 10 minutes before transferring it to a wire rack.
6
To make the glaze, stir the sugar and lemon juice until smooth. Drizzle it over
the cake.
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