Wednesday, December 30, 2015

Lemon Poppyseed Bundt Cake for the Rosary Tea

Hello sweet friends!

Oh boy, I'm still so busy and I know I have to answer you my sweet friends all your wonderful comments that always do make my day, even when I'm down with the blues...and there you go saying something pretty and sweet about my posts.

I am gonna dedicate myself the first of the new year to answer each one of you, just excuse me and be patient, I haven't forgotten, ever!

I'm posting a small one just to tell you that the following day I came from DD Sofie were we spent Christmas, three hours away, I hosted my monthly Rosary prayers with my friends. I want to tell the friends that requested prayers and to the ones I offered, that we did, specially for your health and your family members.

I didn't post a table as it was the same as the last one I posted with the plaid, except for a tea setting. I did bake a great cake with my Heritage Nordic Ware pan I just bought from Miami.

Here it is.

Wishing you and yours a happy, healthy and prosperous New Year 2016.

Here's the "Lemon Poppy seed Bundt Cake" that I baked for my Rosary prayer group, in my new Heirloom, Nordic Ware pan I just got in Miami.
They all loved it; it's very moist because of the cup of ricotta it has.
Recipe is at the end of this post.  It is GREAT!

"Mr. and Mrs. Living wishes all and each one of you, only the very best that can bring you this new year 2016. Specially, happiness and health for you and each dear member of your family."


Lemon Poppyseed Bundt Cake

Serves 10 to 12

For the cake: 3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 large egg yolks
2 tablespoons lemon zest
1/4 cup lemon juice
1 cup ricotta
1 1/2 teaspoons poppy seeds

For the glaze: 1 vanilla bean, split lengthwise and seeds scraped out
1 1/2 cups powdered sugar, sifted
2 tablespoons milk
Sliced almonds, to top

To make the cake: Preheat oven to 350°F. Grease and flour a bundt pan extremely well. Sift together the dry ingredients in a mixing bowl.
With an electric mixer, beat butter on high until light and creamy. Add the sugar and beat until fluffy. With the mixer on medium-low, add the eggs one at a time. Add in the lemon zest and lemon juice, followed by the ricotta.
Stop mixer and scrape down the bottom and sides of the bowl. With the mixer on low, gradually add in the dry ingredients. Mix until just combined. Stop the mixer and fold in the poppy seeds.
Pour the batter into the prepared bundt pan. Bake 50 to 60 minutes, until a cake tester or skewer inserted in the cake comes out clean or with just few crumbs.
Let cake cool in the pan for 10 to 15 minutes, or until you can comfortably touch the pan. Use a flexible rubber spatula to release the edges of the cake from the pan, then invert the cake onto a large plate or cooling rack. Cool completely.
Make-Ahead: Once the cake has completely cooled, you can cover it with plastic wrap and refrigerate it for a few days or freeze it for several weeks. Allow the cake to thaw in the fridge before glazing.
To make the glaze: Combine the vanilla bean seeds with the powdered sugar and milk. Whisk until smooth.
To assemble: Carefully level the bottom of the bundt cake with a large serrated knife. Drizzle the cooled cake with the vanilla bean glaze and sprinkle with sliced almonds.

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