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Poppy Seed Buttermilk Bundt® Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
115 minutes
Indulge in a delightful buttermilk Bundt® cake with poppy seeds, perfect for any occasion, whether it's breakfast or dessert. Your family will love it!
Ingredients:
  • 1 cup buttermilk
  • 0.25 cup poppy seeds, or to taste
  • 4 large eggs, at room temperature
  • 2.5 cups bleached all-purpose flour
  • 1.5 cups white sugar
  • 1 cup unsalted butter, at room temperature
Instructions:
  • In a small bowl, mix together buttermilk and poppy seeds. Let it soak for 10 to 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a fluted tube pan, like a Bundt® pan.
  • First, carefully divide the egg yolks from the whites, placing each in their own bowl (make sure to use a glass, metal, or ceramic bowl for the whites). Next, sift together the flour, baking powder, baking soda, and salt in a separate bowl.
  • In a large mixing bowl, cream together the sugar and butter using an electric mixer until creamy. Mix in the egg yolks until fully combined. then add buttermilk-poppy seed mixture and vanilla extract. Gradually beat in half of the dry ingredients until well incorporated, then mix in the remaining dry ingredients thoroughly.
  • Whip egg whites on high speed until they form stiff peaks, about 3 to 5 minutes. Gently fold into the batter.
  • 1. Bake in the preheated oven for about 1 hour until a toothpick inserted into the center comes out clean. 2. Allow the cake to cool on a wire rack for 15 minutes. 3. Loosen the edges by running a table knife around the cake. 4. Carefully invert the cake onto a serving plate or cooling rack. 5. Let the cake cool completely before serving.

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