Name: Glazed Lemon Poppyseed Bundt Cake
Ingredients: ½ cup of salted, melted butter (120g); 1 cup of brown sugar (220g); 2 large eggs; 1 teaspoon of vanilla extract (4g); 1 lemon, for zest and juice; ½ cup of oat milk (123g); 1 and ¼ cup of flour (156g); 2 tablespoons of cornstarch (20g); ½ teaspoon of salt (2g); ½ teaspoon of baking powder (2g); ¼ teaspoon of baking soda (1g); 2 tablespoons of poppy seeds (18g); 2 and ½ cups of powdered sugar (290g); 2 juiced lemon

A moist lemon poppyseed bundt cake made with fresh lemon zest, oat milk, and finished with a bright lemon glaze. An easy bundt cake recipe with no.

To start, Melt my butter and let it cool to room temperature. In a large bowl, add together the butter, brown sugar, eggs, vanilla extract, and oat milk. Then I zested one whole lemon and also squeezed the juice of that same lemon into the batter. Mix this up for 3-4 minutes, until the brown sugar felt dissolved.

Then Add in the flour, cornstarch, salt, baking powder, baking soda, and poppy seeds into the batter. Mix this up well.

To bake this, Pour my batter into a silicone bundt cake mold.

Bake this for 25-30 minutes at 350°F (177°C). While the cake cools down, Make the glaze with lemon juice and powdered sugar. Once the cake was completely cooled down, Pour the glaze over the cake and let it drip down the sides. Allow to set for 15 minutes before slicing.

Glazed Lemon Poppyseed Bundt Cake

New recipes, straight to your inbox 💌