Poppy Butter Bundt Cake recipe

Yield: one 10-inch cake

2 sticks (8 ounces) unsalted butter, room temperature
1 cup granulated sugar
3 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
grated rind and juice of one lemon
1 cup Love’n Bake® Poppy Seed Filling
1 teaspoon vanilla extract

Preheat the oven to 350°F. Grease a 10-inch Bundt or tube pan. Set aside.
Cream butter and sugar until smooth. Beat in eggs, one at a time, blending well and scraping the bowl after each addition.

In a small bowl, combine flour, baking powder, baking soda and salt. Stir flour into the butter mixture alternating with sour cream in three additions. Scrape the bowl between each addition. Stir in lemon rind and juice. Reserve 1/2 cup of batter. Pour the remaining batter into the greased pan and level it with a spatula.

Combine the reserved batter with the Love’n Bake® Poppy Seed Filling and vanilla extract. Drop tablespoonsful of the poppy mixture on the surface of the batter in the pan then use a knife to swirl it into the batter.

Bake until a toothpick inserted into the cake comes out clean, about 45 to 50 minutes. Cool the cake completely in the pan on a wire rack.

Recipe and photograph provided courtesy of Love'-N-Bake® - ingredients from American Almond Products.