Description
A moist Lemon Poppy Seed Bundt Cake made with fresh lemon zest, lemon juice, buttermilk, and poppy seeds, then finished with a bright two-ingredient lemon glaze.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- Softened butter and flour for coating the pan, or baking spray containing flour
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F. Coat every ridge, curve, and the center tube of a 9- or 10-inch Bundt pan with softened butter, then dust lightly with flour and tap out the excess.
- Whisk the flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
- Combine the buttermilk, 1/4 cup lemon juice, and vanilla extract in a measuring cup.
- Beat the softened butter and granulated sugar for 2 to 3 minutes, until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape the bowl and mix in the lemon zest.
- Add one-third of the flour mixture on low speed, followed by half of the buttermilk mixture. Repeat, then finish with the remaining flour mixture.
- Spoon the batter evenly into the prepared Bundt pan. Smooth the top and tap the pan gently to release large air pockets.
- Bake for 45 to 50 minutes, until the top springs back and a toothpick comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 minutes. Loosen the edges gently, place a wire rack over the pan, and invert the cake.
- Let the cake cool completely.
- Whisk the powdered sugar with 2 tablespoons fresh lemon juice until smooth. Drizzle the glaze over the cooled cake and let it set before slicing.
Notes
- Coat every ridge and the center tube of the Bundt pan to prevent sticking.
- Use baking spray that contains flour rather than plain cooking spray.
- Bring the eggs and buttermilk close to room temperature before mixing.
- Avoid overmixing after adding the flour.
- Cool the cake in the pan for 10 minutes before turning it out.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 190
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
- Cholesterol: 75