Lemon Poppy Seed Bundt Cake
User Reviews
4.7
Lemon Poppy Seed Bundt Cake
Description
The Lemon Poppy Seed Bundt Cake begins by combining flour, baking powder, salt, and poppy seeds, creating a lightly textured base. The sugar is mixed with lemon zest, then butter is incorporated to form a fluffy batter. Adding buttermilk and eggs smooths the mixture before folding in the dry ingredients, resulting in a balanced batter with moistness from the buttermilk and richness from butter.
Baked in a well-greased bundt pan at 350°F for nearly an hour, the cake develops a golden crust and tender interior. The lemon glaze, made with powdered sugar, vanilla, freshly squeezed lemon juice, and milk, creates a thin, sweet, citrus-flavored coating once drizzled over the cooled cake.
This bundt cake is suitable for dessert or teatime occasions, providing a subtle poppy seed crunch and bright lemon aroma that cuts through the sweetness. The shaped pan adds visual appeal for serving.
Careful pan preparation and adequate cooling time help release the cake cleanly, preserving the bundt design. The glaze may appear translucent initially but whitens as it dries into the cake.
Ingredients
Poppy Seed Lemon Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoon poppy seeds
- 2 cups granulated sugar
- ½ cup lemon zest
- 1 cup butter unsalted, room temperature
- 1 cup buttermilk
- 4 large egg
For Lemon Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoon lemon juice freshly squeezed
- 1 to 2 tablespoon milk or as much as needed
Instructions
- Prepare oven and bundt cake pan: Preheat oven to 350°F. Spray a bundt cake pan generously with cooking spray and set aside.
- Combine dry ingredients: In a large bowl combine the flour, baking powder, salt and poppy seeds together. Set aside.
- Mix wet ingredients: In the bowl of your mixer add the sugar and lemon zest. Using the whisk attachment whisk for a couple minutes until the lemon zest and sugar are well blended. Add the butter and beat until mixture is light and fluffy, about 4 minutes.
- Add the buttermilk and eggs to the mixer and mix well for about 2 to 3 minutes until smooth.
- Combine wet and dry: Add half the flour mixture to the mixer and mix until well incorporated. Add the remaining flour and continue mixing until well incorporated. Pour batter into the prepared baking pan.
- Bake: Bake for 55 to 65 minutes or until an inserted toothpick in the center of the loaf comes out clean.
- Make glaze: While the cake is baking, make the lemon glaze by whisking the powdered sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
- Wait before taking the cake out of the pan: Take the cake out of the oven and let it sit in the bundt pan for 10 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool for a bit for about 10 to 20 minutes.
- Drizzle with lemon glaze and serve: Drizzle the cake with the lemon glaze, cut into slices and serve.
Notes
- Use about 3 large lemons for zest; amount may vary based on lemon size and zest packing.
- Grease bundt pan thoroughly with butter or baking spray; consider a pastry brush for even coating.
- Fill the pan only two-thirds full to prevent rounded tops and ensure even baking.
- Allow cake to cool at least 10 minutes before unmolding to avoid breakage.
- Avoid overmixing batter to maintain light texture.
- Nonstick metal bundt pans are preferred over silicone for easy removal and even heat distribution.
- Lemon glaze color changes from translucent to white as it dries and absorbs into the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 354kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 84mg | 28% |
| Sodium | 112mg | 5% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 92mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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