Rosemary Lemon Poppyseed Bundt Cake with Buttermilk Frosting

My biggest critic in life is my mother. After only shaving off a tiny piece of this for her to try she said it was the best thing I've baked yet. The complex flavors are perfect together and they of course make it look very pretty, great breakfast treat. 

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Ingredients: 

Cake

• 1 cup (2 sticks) unsalted butter, room temperature

• 3 cups all-purpose flour

• 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 1/2 cups granulated sugar

• 6 large eggs

• 1 cup sour cream

• 1-2 tsp of poppy seeds (depending on how many you prefer)

• 2 tsp finely chopped rosemary

Icing

• 1 cup powdered sugar

• 1 1/2 tablespoons fresh lemon juice

• 1 tablespoon low-fat buttermilk

• 1 teaspoon grated lemon zest

• decorate with 1 sprig of rosemary and more grated zest by choice

Directions: 

Cake 

Preheat oven to 350 degrees. Spray your chosen Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.

Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy.  Add eggs one at a time, beating well after each addition. 

With mixer on low, alternately add flour mixture, sour cream, and lemon juice, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Sprinkle the poppy seeds and chopped rosemary in and mix till just incorporated, add more if needed by look/taste. Pour the batter into the mold and firmly tap pan on a work surface to level batter.

Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.)

Icing 

To prepare glaze, combine powdered sugar, lemon juice, and buttermilk in a small bowl, stirring until smooth. Drizzle glaze over cooled cake. Garnish with grated lemon zest and rosemary sprigs.