adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon Poppy Seed Bundt Cake
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Lemony Lemon Poppy Seed Bundt Cake with triple the lemon flavor for a stunning and vibrant addition to any brunch spread.
Ingredients:
  • For the cake:
  • 3 cups (374g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup (43g) poppy seeds
  • 1 1/2 cups (339g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 3 tablespoons lemon zest (from 4 to 6 lemons)
  • 4 large eggs, at room temperature
  • 1/4 cup lemon juice (from about 2 lemons)
  • 1 cup buttermilk
  • For the lemon syrup:
  • 1/2 cup lemon juice (from about 4 lemons)
  • 1/2 cup (100g) sugar
  • For the lemon glaze:
  • 1 1/2 cups (170g) powdered sugar
  • 2 tablespoons lemon juice (from 1 lemon)
  • 1 to 2 tablespoons milk
  • Pinch of kosher salt
Instructions:
  • Preheat the oven to 350°F with a rack in the middle position and generously spray a 10-cup capacity bundt pan with baking spray.
  • Prepare the dry ingredients by whisking together flour, baking powder, baking soda, salt, and poppy seeds in a large mixing bowl.
  • Prepare the batter: In a stand mixer bowl, cream the butter until smooth. Incorporate the sugar and lemon zest, mix for 3 to 4 minutes until light and airy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Combine lemon juice and buttermilk in a measuring cup. Gradually add one-third of the flour mixture and one-third of the milk mixture to the batter on medium-low speed. Alternate between adding flour and milk, ensuring to scrape down the sides of the bowl.
  • Place the cake batter into the pan and smooth the top. Tap the pan on the counter to help the batter settle. Bake in the preheated oven until a toothpick inserted in the center comes out clean and the top springs back when touched, about 60 to 75 minutes.
  • Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Aim to unmold the cake while it's still warm.
  • Prepare the lemon syrup: In a saucepan over high heat, combine lemon juice and sugar. Bring to a boil until the sugar dissolves, then remove from heat. Brush the warm, unmolded cake with all the syrup. Allow to cool completely before icing.
  • Prepare the icing by combining powdered sugar and lemon juice, and then adding 1 tablespoon of milk and salt. Gradually whisk in more milk until the icing reaches a pourable consistency that still holds a ribbon on the surface. Drizzle the icing over the cooled cake. This cake can be stored at room temperature for up to 3 days, wrapped in plastic wrap, glazed or unglazed. If glazed, ensure the icing sets and is dry to the touch before wrapping.

Similar Recipes