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Lemon Poppy Seed Bundt Cake

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A moist and zesty lemon poppy seed bundt cake with a tender crumb and a tangy lemon glaze, perfect for brunch or dessert.

Ingredients

Units Scale
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons poppy seeds
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the lemon zest, lemon juice, and vanilla extract.
  6. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour.
  7. Stir in the poppy seeds.
  8. Pour the batter into the prepared bundt pan and smooth the top.
  9. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  11. Whisk together powdered sugar and lemon juice to make the glaze. Drizzle over cooled cake.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • You can freeze the cake (without glaze) for up to 2 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/lemon-poppy-seed-bundt-cake/