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Lemon Poppyseed Bundt Cake

Tessa Huff
  • minutes
  • Serves 10 to 12

INGREDIENTS

2 tbsp

Lemon, zest

2

Egg yolks, large

4

Eggs, large

1/4 cup

Lemon juice

3 cups

All-purpose flour

2 tsp

Baking powder

1/2 tsp

Baking soda

2 cups

Granulated sugar

1 1/2 tsp

Poppyseeds

1 1/2 cups

Powdered sugar

3/4 tsp

Salt

1

Vanilla bean

1

Almonds

1 cup

Butter, unsalted

2 tbsp

Milk

1 cup

Ricotta