Glazed Lemon Poppy Seed Bundt Cake
"This lemon poppy seed bundt cake is full of fresh lemon flavor! Don't skip the simple syrup; it's the best part. Bundt cakes are usually a little heavier, so don't expect a super light texture. Soft and cakey, most definitely. Avoid overbaking, which can dry out your cake. Read the recipe in full before beginning. You will need 4 and 1/2 large lemons total. Yield: serves 10..."
INGREDIENTS
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2 and 3/4 cups (343g) all-purpose flour*
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1/4 cup (30g) cornstarch*
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1 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 cup poppy seeds
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1 cup (230g) unsalted butter, softened to room temperature
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2 cups (400g) granulated sugar
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4 large eggs, room temperature
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2 teaspoons vanilla extract
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zest of 4 large lemons (about 1/3 cup, packed)
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juice of 2 large lemons (about 1/2 cup)
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1 cup (240ml) buttermilk, room temperature
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1/2 cup (100g) granulated sugar
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juice of 2 large lemons (about 1/2 cup)
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1 cup (120g) sifted confectioners sugar
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juice of 1/2 large lemon (or 1 medium - 2 Tablespoons)
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