Esta es una exhibición prevé de cómo se va ver la receta de 'Lemon And Poppy Seed Bundt Cake' imprimido.

Receta Lemon And Poppy Seed Bundt Cake
by Global Cookbook

Lemon And Poppy Seed Bundt Cake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 2 1/2 c. All-purpose flour
  • 1 tsp Baking pwdr
  • 1/8 tsp Salt
  • 3/4 tsp Baking soda
  • 2 tsp Grated lemon rind
  • 1 c. Unsalted butter, softened
  • 1 c. Granulated sugar
  • 4 lrg Large eggs
  • 1 tsp Vanilla extract
  • 1 can (12 1/2 ounce.) poppy seed filling
  • 1 c. Buttermilk Sifted confectioners' sugar, optional

Direcciones

  1. Preheat the oven to 350. Grease and flour a 10" tube or possibly Bundt pan. In a medium-size bowl, combine the flour, baking pwdr, salt, baking soda, and lemon rind.
  2. In a large bowl, using an electric mixer set on medium speed, cream the butter with the granulated sugar till light and fluffy. Add in the Large eggs, 1 at a time, beating well after each addition. Add in the vanilla nad the poppy seed filling and mix well.
  3. Reduce the mixer speed to low and alternately beat in the flur mix and the buttermilk till well blended. Scrape the batter into the prepared pan.
  4. Tap the pan firmly on a flat surface 2 or possibly 3 times to remove any air pockets.
  5. Bake for 45 to 50 min, or possibly till the cake is golden brown and well risen and a cake tester or possibly toothpick inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack to cold for 10 min. Turn the cake out onto the rack and cold for 20 min.
  6. Dust the cake with the confectioners' sugar if you like, and serve sliced.