As usual, when my life gets hectic, and my job demanding, I need my therapy: baking. I have gotten used to seeing my husband’s incredulity when, at the end of the day, as I am cooking dinner, I look at baking books to find the next recipe to try. To him, and probably to most people, it would seem as if I was taking over an even more stressful task. The time is usually limited, the recipe new: many things can go wrong and add to my frustration at the end of a long day. But in reality, the satisfaction of seeing something I just created is priceless. It just makes me happy. And it does calm my nerves.

This week? I do have few experiments up my sleeve, so stay tuned. And, I will share my first savory recipe too. So sit down, get a cup of coffee or tea, and enjoy the ride.

Gluten-free Lemon Poppy Seed Bundt Cake

Simona’s Flour Mix                  2 cups (312 gr)
Baking powder                          1 teaspoon
Salt                                               1/4 teaspoon
Butter                                          1 cup (226 gr)
Granulated sugar                      2 cups (400 gr)
Eggs                                             2 large
Sour Cream                                1 cup (230 gr)
Glycerin                                      1 Tablespoon
Lemon zest and juice               1 large lemon or two medium
Poppy seeds                               1/4 cup (35 gr)

Preheat the oven at 350 degrees Fahrenheit.  Grease and flour a bundt pan.
Sift together flour, baking powder and salt.

Cream butter and sugar in a bowl of a standing mixer, fitted with a paddle attachment. (In the picture you see a whisk attachment instead; it’s because my 7 quart mixer has a hard time picking up butter and sugar to cream them nicely, with the paddle attachment) With mixer running, add the eggs.

In a medium bowl mix together the sour cream, glycerin, lemon zest and juice. Alternate dry and wet ingredients to the egg mixture, until well blended. Add the poppy seeds last.

Scoop the batter into the prepared bundt pan and smooth the top with a spatula.

Bake for 50 to 60 minutes. Again, I tend to brown my baked goods quite nicely. Let the cake cool on a cooling rack, before inverting it on the same rack.

Let it cool completely before you drizzle it with lemon glaze.

Lemon Glaze

Confectioners’ sugar           1 cup (4 oz)
Lemon juice                          2 Tablespoons

Mix the confectioners’ sugar and lemon juice until smooth. Drizzle the cake and enjoy!