NAILED IT!29 POPPY SEED BUNDT CAKE - 1/21/23

POPPY POPPY
[LEMON]
POPPY SEED
BUNDT CAKE
21 JANUARY 2023

This is one of the cakes I've made for years, but only in the winter.
Today is a gloomy, rain-coming-soon day, so a perfect time to make this.
POPPY

For some reason, SOLO™
Poppy Seed Cake & Pastry Filling,
which is where I obtained the recipe,
is either not available (Publix)
or costs $15.76 A CAN (WalMart),
so I ordered it from . . .
where else? . . .
amazon, $11.79 for TWO CANS!
And let me admit here that yes,
I did once try to make the filling from scratch
by soaking poppy seeds in milk.
CRUNCHY poppy seed bundt cake
is NOT appetizing.
I also had this issue with
potato pancakes I made from scratch.
Once and only once.
SOLO

I've learned that there are some things that are just better purchased.

The mixing station . . .
POPPY
You may notice that I show LEMON extract,
rather than the VANILLA extract called for in the recipe.
I saw so many recipes for LEMON poppy seed bundt cake
that I decided to substitute, just to see how it would taste.
I remember a lemon poppy seed muffin we used to like.
I can then make a lemon glaze for the cake, too.

Adding the beaten egg whites
to the cake batter . . .
These are very important;
the cup of sour cream makes
the cake very moist, and the
beaten egg whites keep it
from becoming heavy.
Remember to wipe down -
with vinegar - EVERYthing
that will come in contact with the
egg whites: the bowl,
the whisks, the spatula
and, as I remembered this time,
the glass into which I break
each egg before putting the yolk
into one bowl and
the white into another.
POPPY

Fresh out of the oven . . .
POPPY
. . . to cool before the lemon glaze.

The spots in the glaze are lemon peel.
I used 1.5 times the glaze recipe below.
POPPY
The cake didn't come out of the bundt pan completely,
which shows in the bit of a patched hole upper left.
NTS: Be more diligent when spraying/flouring bundt pan,
especially the middle section.

THE RECIPES I USED

NAILED NAILED

I made lemon glaze because
I'd substituted lemon extract
for the vanilla extract in the cake;
it can also be made with
1 t vanilla and 4 t milk.
NAILED

RETURN TO PUMPKIN [PIE] SPICE
WITH PUMPKIN SWIRL BROWNIES HERE

POPPY POPPY POPPY

[LEMON] POPPY SEED BUNDT CAKE 21 JANUARY 2023
This is one of the cakes I've made for years, but only in the winter. Today is a gloomy, rain-coming-soon day, so a perfect time to make this.
For some reason, SOLO™ Poppy Seed Cake & Pastry Filling, which is where I obtained the recipe, is either not available (Publix) or costs $15.76 A CAN (WalMart), so I ordered it from . . . where else? . . . amazon, $11.79 for TWO CANS! And let me admit here that yes, I did once try to make the filling from scratch by soaking poppy seeds in milk. CRUNCHY poppy seed bundt cake is NOT appetizing. I also had this issue with potato pancakes I made from scratch. Once and only once.
I've learned that there are some things that are just better purchased. The mixing station . . . You may notice that I show LEMON extract, rather than the VANILLA extract called for in the recipe. I saw so many recipes for LEMON poppy seed bundt cake that I decided to substitute, just to see how it would taste. I remember a lemon poppy seed muffin we used to like. I can then make a lemon glaze for the cake, too.
Adding the beaten egg whites to the cake batter . . . These are very important; the cup of sour cream makes the cake very moist, and the beaten egg whites keep it from becoming heavy. Remember to wipe down - with vinegar - EVERYthing that will come in contact with the egg whites: the bowl, the whisks, the spatula and, as I remembered this time, the glass into which I break each egg before putting the yolk into one bowl and the white into another.
Fresh out of the oven . . . . . . to cool before the lemon glaze. The spots in the glaze are lemon peel. I used 1.5 times the glaze recipe below. The cake didn't come out of the bundt pan completely, which shows in the bit of a patched hole upper left. NTS: Be more diligent when spraying/flouring bundt pan, especially the middle section. THE RECIPES I USED

I made lemon glaze because I'd substituted lemon extract for the vanilla extract in the cake; it can also be made with 1 t vanilla and 4 t milk.