Moist lemon poppyseed bunds cake with Limoncello glaze

Don’t you love a pretty bundt cake? There are so many pretty molds available. 

What make a pretty bundt cake even better? A really moist and lemony one ~ 

What you’ll need:

Cake:

• 2 1/2 cups flour

• 2 tbsp of baking powder

• 1/3 cup of poppy seeds

• 1 tsp of salt

• 1 medium lemon juiced

• 1 lemon zested

• 1 tsp of lemon oil

• 2 cups of sugar

• 2 tbsp of vanilla

• 1 cup of canola oil

• 1 cup of milk

• 3 eggs

• 1/2 cup of sour cream 15%

Glaze:

• 
  

2 cups icing sugar

• 
  

2 tbsp lemon juice

• 
  

6 tbsp of limoncello

• 
  

1 lemon zested

What you’ll do:

Preheat oven to 350 degrees. 

In a bowl, combine the flour, baking powder, poppy seeds and salt. 

In a stand mixer, combine the eggs and sugar, mix well, add the lemon juice, lemon zest, lemon oil, vanilla, oil, milk and mix well, add the sour cream and mix. 

Slowly add the flour mixture to the wet mixture.

Butter or spray your bundt cake mold, dust with a bit of flour and add the cake mixture I would recommend an 8-10 cup mold.

Bake the cake for 55-60mins until cooked through.

Cool for at least 10-15 mins before removing from mold.

Glaze time!

Mix all ingredients in a bowl until creamy.

If you’d like your glaze thicker, keep adding 1 tbsp of icing sugar at a time until it’s your desired consistency. OR the opposite of youd like it more glaze-like, add a tbsp of Limoncello until it’s your desired consistency.

Make sure your cake is completely cool before adding the glaze. Simply drizzle 1/2 the glaze from the top of the cake, and it will drizzle to the side, down. Wait 5 mins, and then repeat for a second time with the remaining glaze.

Wait 10 mins until the glaze hardens.

Enjoy!