Poppy Seed Bundt Cake
Poppy Seed Bundt Cake
I grew up eating this cake at family gatherings. Besides loving the cake, I also remember the unusual looking bundt cake pan with the hole in the middle of it. Bundt pans are actually an Americanized version of the German kugelhopf pan. In southern Germany they were called a “bundkuchen” (group cake) pan, served at gatherings in Germany.
Back in 1950, a group of German immigrants approached David Dalquist, then president of Nordic Ware in Minnesota, about recreating the “bundkuchen” pans they remembered their mothers using when they were kids in Germany. Unfortunately, because the original bundkuchen pans were made of cast iron and were very heavy, most of the pans had to be left behind in Germany when families immigrated to the US. The “t” was added by Dalquist to the word “bundt” pan so that Americans would pronounce “bund” the German way.
Servings
12
Prep time
60 min
Ingredients
Cake
- 1 box lemon cake mix
- 1 small box instant lemon pudding
- 5 eggs
- ½ cup vegetable oil
- 1 teaspoon lemon extract
- 1 cup orange juice
- ¼ cup poppy seeds
- Baker’s joy non-stick baking spray
Glaze
- Powdered sugar, sifted
- Lemon zest + fresh lemon juice
- Milk (any type will work!)
- A pinch of Kosher salt
Preparation
Heat oven to 350°.
Combine all ingredients into a large mixing bowl. Beat at medium speed with an electric mixer for 2 minutes.
Grease a bundt pan with Baker’s Joy. Spread batter evenly in the pan.
Bake at 350° for 45-50 minutes or until the top is set and the edges are beginning to pull away from the sides of the pan. Cool upright in a pan on a wire rack for 1½ hours. Invert onto a serving plate and cool for at least 2 hours.
Make the glaze. Whisk together 1 cup powdered sugar, 2 Tbsp lemon juice, lemon zest, 1 tsp milk, and a pinch of salt in a small bowl. Drizzle glaze over cooled cake, then let set before serving. Spring some lemon zest over the glaze.
Source:
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