Basic Poppyseed Bundt Cake

 

For the cake:

• ▢2 cups sugar
• ▢3 eggs, at room temperature
• ▢1 cup oil , such as sunflower
• ▢1 teaspoon vanilla extract
• ▢1 teaspoon almond extract
• ▢3 cups all-purpose, or cake flour
• ▢1 ½ teaspoons baking powder
• ▢½ teaspoon salt
• ▢1 ½ cups whole milk, at room temperature
• ▢2 tablespoons poppy seeds

For the glaze:

• ▢1 cup powdered sugar
• ▢2 tablespoons milk or orange juice

For the cake:

• Preheat oven to 350ºF (180°C).
• Grease a 10-inch (26cm) bundt cake pan with soft shortening and dust with flour, shaking off excess. Reserve.
• In a large bowl beat 2 cups sugar with 3 eggs until they begin to thicken, about 2 minutes.
• Add 1 cup oil in a thin stream while beating on high until it’s all combined, about 2 minutes.
• Add 1 teaspoon vanilla extract and 1 teaspoon almond extract and mix.
• Add the sifted dry ingredients: 3 cups all-purpose, 1 ½ teaspoons baking powder and ½ teaspoon salt in three parts alternating with 1 ½ cups whole milk in 2 parts.
• Add 2 tablespoons poppy seeds and mix everything well but do not over beat mixture at this point.
• Pour into the prepared mold and bake for 50-60 minutes, until a toothpick inserted comes out clean.
• Let cool on wire rack and carefully unmold.
• For the glaze:
• • Mix 1 cup powdered sugar with 2 tablespoons milk or orange juice until creamy and no lumps remain.
  • Pour over cold cake and let drip down the sides.
  • Keep the cake at room temperature wrapped in plastic o under a dome.

  https://vintagekitchennotes.com/vanilla-poppy-seed-bundt-cake/#recipe