Lemon Poppy Seed Bundt Cake (Printer-Friendly)
Lively lemon zest and crunchy poppy seeds create a moist, elegant bundt with a sweet citrus glaze.
# What You’ll Need to Cook:
→ Poppy Seed Lemon Cake
01 -
375 g all-purpose flour
02 -
15 g baking powder
03 -
2.5 g salt
04 -
30 g poppy seeds
05 -
400 g granulated sugar
06 -
60 g lemon zest (from approximately 3 large lemons)
07 -
227 g unsalted butter, at room temperature
08 -
240 ml buttermilk
09 -
4 large eggs
→ Lemon Glaze
10 -
120 g powdered sugar
11 -
5 ml vanilla extract
12 -
45 ml freshly squeezed lemon juice
13 -
15 to 30 ml milk, as needed
# Steps to Prepare:
01 -
Preheat oven to 175°C. Generously coat a 12-cup bundt pan with cooking spray and set aside.
02 -
In a large bowl, whisk together flour, baking powder, salt, and poppy seeds until evenly distributed. Set aside.
03 -
In a stand mixer bowl, combine granulated sugar and lemon zest. Using the whisk attachment, blend for 2 minutes until well combined and aromatic.
04 -
Add butter to the sugar-lemon mixture and beat on medium speed until light and fluffy, approximately 4 minutes.
05 -
Add buttermilk and eggs to the mixer. Mix for 2 to 3 minutes until the batter is smooth and homogeneous.
06 -
Gradually incorporate half of the dry ingredient mixture into the wet ingredients, mixing until just combined. Add the remaining dry mixture and blend until no flour streaks remain. Avoid overmixing.
07 -
Pour batter evenly into the prepared bundt pan, filling about two-thirds full. Bake for 55 to 65 minutes, or until a skewer inserted into the center emerges clean.
08 -
While the cake bakes, whisk powdered sugar, lemon juice, and vanilla extract in a bowl. Add milk gradually, 1 tablespoon at a time, until a smooth, pourable glaze forms.
09 -
Remove cake from oven and let rest in the pan for 10 minutes. If necessary, run a knife around the edges. Invert onto a cake tray and allow to cool for an additional 10 to 20 minutes.
10 -
Drizzle the cooled cake generously with lemon glaze. Slice and serve.
# Extra Cooking Tips:
01 -
If the glaze appears translucent, it will become whiter as it dries and is absorbed by the cake.
02 -
Three large lemons typically yield about 60 g of zest; amounts can vary depending on fruit size.
03 -
Do not overmix the batter to maintain a tender crumb.
04 -
For best results, use a nonstick metal bundt pan and ensure thorough greasing, even if using a nonstick finish.
05 -
Only fill the pan about two-thirds to allow for proper rising and avoidance of overflow.
06 -
Allow sufficient cooling time before unmolding to prevent the cake from breaking.