Wednesday, January 4, 2012

Lemon Poppy Seed Bundt Cake


For Christmas, I got a bundt pan from my brother and within a week of receiving it, I made two delicious bundt cakes.  The first one I made, a sour cream pound cake, got devoured within minutes; so I didn't even get any pictures.  But this one here is a lemon poppy seed pound cake with a powdered sugar glaze.  Both recipes came from my BH&G Cook Book.  I substituted cake flour for the all purpose flour which definitely gave the cake the texture I was going for; moist and dense.  I loved that this recipe didn't involve separating eggs nor beating egg whites.

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