Lemon Cornmeal Poppyseed Bundt Cake

I cannot say this enough... I am in love with everything and anything lemon!

Especially in baked goods. I think it's something about the citrus cutting that baked good richness. And the bright yellow color of sunshine. Or maybe I just really love lemons.

So much in fact, that I use them often. Some of my favorite recipes include:

Lemon Meringue Pie

Lemon Cake with Lemon Glaze

Lemon Cranberry Biscotti

Warm Lemon Polenta Cakes

Individual Ricotta Cheesecakes with Wild Blueberry Compote

and let's not forget about the savory dishes like my  

Lentil and Chickpea Salad with Dried Cherries and Creamy Yogurt Dressing!

Lemon just brings brightness and happiness to every dish. So when I was asked to make something for our "Treat Day" at work, I could think of nothing better than this lemon cornmeal bundt cake. And it was a hit!

Lemon Cornmeal Poppyseed Bundt Cake

Makes 1 bundt cake

1 cup Butter, room temperature

1 1/2 cups Sugar

2 Large Eggs

3 tbsp Lemon Zest

1 tsp Vanilla

1 1/2 cups Buttermilk

2 cups Flour

1/3 cup Yellow Cornmeal

1 tbsp Poppy Seeds

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

Preheat oven to 350 degrees Fahrenheit. Grease bundt pan and set aside.

In large bowl, beat butter with sugar until fluffy. Add eggs, lemon zest and vanilla and beat well. Mix in buttermilk.

In separate bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. Slowly add the dry ingredients into the wet until combined.  Pour batter into prepared bundt pan.

Bake for about 50 minutes until toothpick inserted into the centre of the cake comes out clean.  Let cool slightly in pan before removing to rack to cool.