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Zesty Lemon Poppy Seed Bundt Cake – A Dessert Dream!

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Indulge in a slice of this wonderfully moist and tender Lemon Poppy Seed Bundt Cake, infused with fresh lemon zest and juice. Topped with a simple yet irresistible lemon glaze, it’s the perfect centerpiece for any occasion.

Ingredients

Scale
  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 cup Poppy Seeds
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Neutral Oil (like canola or vegetable oil)
  • 4 Large Eggs, room temperature
  • 1 cup Buttermilk (or homemade substitute)
  • 1/4 cup Fresh Lemon Juice
  • 2 tablespoons Fresh Lemon Zest
  • 1 teaspoon Vanilla Extract
  • 1 cup Powdered Sugar (for the glaze)
  • 2 tablespoons Fresh Lemon Juice (for the glaze)
  • Optional: a tiny bit of Lemon Zest (for the glaze)

Instructions

  1. Prepare Your Bundt Pan: Generously grease a 10-12 cup bundt pan with softened unsalted butter or a baking spray that contains flour. Lightly flour the pan, rotating it and tapping out any excess. Preheat your oven to 350°F (175°C) with a rack in the middle.
  2. Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Whisk them together thoroughly for about 30 seconds.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the room temperature eggs, buttermilk, neutral oil, fresh lemon juice, lemon zest, and vanilla extract until well combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix.
  5. Fill the Bundt Pan: Carefully pour the batter into the prepared bundt pan, ensuring it's evenly distributed. Gently tap the pan on the counter to release any large air bubbles.
  6. Bake the Cake: Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted comes out clean or with just a few moist crumbs attached.
  7. Cool and Invert: Once baked, remove the cake from the oven and let it cool in the bundt pan on a wire rack for about 10-15 minutes. Carefully invert the cake onto the wire rack to cool completely.
  8. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust consistency as desired.
  9. Glaze and Serve: Once the cake is completely cool, drizzle the lemon glaze generously over the top. Allow the glaze to set for about 15-20 minutes before slicing and serving.

Nutrition

Keywords: Ensure all ingredients are at room temperature for better emulsification. For a richer flavor, you can use all unsalted butter instead of oil.

Find it online: https://mamablueberry.com/zesty-lemon-poppy-seed-bundt-cake-a-dessert-dream/