Lemon and Poppy Seed Bundt Cake
| Yield: | 12 Servings |
| Categories: | Desserts |
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/8 | ts | Salt |
| 3/4 | ts | Baking soda |
| 2 | ts | Grated lemon rind |
| 1 | c | Unsalted butter; softened |
| 1 | c | Granulated sugar |
| 4 | lg | Eggs |
| 1 | ts | Vanilla extract |
| 1 | cn | (12 1/2 oz.) poppy seed filling |
| 1 | c | Buttermilk |
| Sifted confectioners' sugar; optional |
Advertisement