It’s so very cold these days. Yes, it’s January, yes, it’s supposed to be cold and generally, I like the cold, so I am not really complaining. Arctic cold snaps are tolerable, but they do make me feel like turning on the oven more. My flat is so small that turning on the oven actually heats up the entire place somewhat. So I decided to make this Meyer Lemon + Blue Poppy Seed Bundt Cake before work this morning. The meyer lemons make it all sunshiney too, which is good for the winter-blahs.
Ingredients
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup blue poppy seeds
1 cup unsalted butter, softened to room temperature
1 and 3/4 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
zest of 3 large meyer lemons (about 1/4 cup, packed)
juice of 2 large meyer lemons (about 1/2 cup)
1 cup buttermilk, room temperature
Directions
Preheat the oven to 350F. Spray the inside of a 10-inch Bundt pan with nonstick spray or grease thoroughly with butter.
Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda, and poppy seeds.
In the work bowl of your stand mixer, stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the lemon zest and lemon juice.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.
Pour/spoon the batter evenly into the bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack to cool completely before placing on a large plate or serving dish to serve.
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