Lemon Poppy Seed Bundt Cake (Printable)
Tender bundt cake featuring fresh lemon flavor and poppy seeds, finished with a zesty lemon glaze.
# What You Need:
→ Cake
01 - 2 2/3 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 cup unsalted butter, room temperature
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon pure vanilla extract
12 - 1 cup buttermilk, room temperature
→ Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon finely grated lemon zest
# Steps:
01 - Preheat oven to 350°F. Generously grease and flour a 10 to 12 cup bundt pan, ensuring all crevices are coated.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl or stand mixer, cream butter and sugar together on medium speed until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract until fully combined.
05 - Add the flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just incorporated; avoid overmixing.
06 - Pour batter evenly into the prepared bundt pan. Smooth the top with a spatula to ensure even baking.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
09 - Whisk powdered sugar with 2 tablespoons lemon juice and zest until smooth and pourable. Add additional lemon juice as needed to achieve desired consistency.
10 - Drizzle the glaze over the cooled cake. Allow it to set before slicing and serving.
# Expert Advice:
01 -
- The contrast between the crunchy poppy seeds and the tender, buttery crumb creates a texture that store-bought cakes can never match.
- The bright lemon flavor shines in both the cake and glaze, making each bite taste like sunshine even on the gloomiest day.
02 -
- Letting the cake cool in the pan for exactly 15 minutes is critical - too short and it falls apart, too long and it sticks permanently.
- The glaze should be applied when the cake is completely cool, otherwise it will melt and disappear into the cake instead of forming that gorgeous white drizzle.
03 -
- If your cake sticks despite careful preparation, place the bundt pan over a pot of steaming water for about 5 minutes - the steam often helps release the cake intact.
- Reserve your zested lemons for juicing by keeping them wrapped in the refrigerator, where they'll stay fresh for several days.