Description
This lemon and poppy seed bundt cake recipe stands out from ordinary cakes because of its perfect balance of bright citrus flavor and subtle texture contrast. The combination of fresh lemon juice, lemon zest, and poppy seeds creates a sophisticated flavor profile that’s both refreshing and satisfying. Unlike simple lemon cakes, the addition of poppy seeds provides a delightful textural element and a subtle nutty flavor that complements the citrus beautifully.
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest (from about 2–3 lemons)
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
Instructions
Preparing the Cake:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan, making sure to get into all the grooves.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes with an electric mixer).
- Add Eggs: Beat in eggs one at a time, mixing well after each addition.
- Add Flavorings: Mix in lemon juice, lemon zest, and vanilla extract.
- Alternate Wet and Dry: Beginning and ending with the flour mixture, alternately add the dry ingredients and buttermilk to the butter mixture in three additions. Mix just until combined – don’t overmix.
- Bake: Pour batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Making the Glaze:
- Whisk Together: In a medium bowl, whisk together powdered sugar, lemon juice, lemon zest, and salt until smooth. The glaze should be thick but pourable – adjust with more lemon juice or powdered sugar as needed.
- Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.
Notes
For a finishing touch, drizzle the cooled cake with a simple lemon glaze or sprinkle lightly with powdered sugar. It also pairs beautifully with a cup of tea or a scoop of vanilla ice cream for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: Moderate
Keywords: Lemon and Poppy Seed Bundt Cake Recipe