Lemon Poppy Seed Bundt Cake (Printable Version)

A moist bundt filled with bright lemon zest and crunchy poppy seeds, topped with a tangy lemon glaze.

# What You’ll Need:

→ Dry Ingredients

01 - 2 ¾ cups all-purpose flour
02 - 2 tbsp poppy seeds
03 - 1 ½ tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tbsp finely grated lemon zest
10 - ⅓ cup fresh lemon juice
11 - 1 tsp vanilla extract
12 - 1 cup buttermilk, room temperature

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2-3 tbsp fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 12-cup bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl until uniformly combined.
03 - Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Incorporate lemon zest, lemon juice, and vanilla extract until blended.
05 - Add dry ingredients in three alternating portions with buttermilk, beginning and ending with dry ingredients. Mix just until combined; avoid overmixing.
06 - Spoon batter evenly into prepared bundt pan, smoothing top with spatula to ensure even distribution.
07 - Bake for 38-42 minutes until toothpick inserted into center emerges clean.
08 - Let cake rest in pan for 15 minutes, then invert onto wire rack to cool completely before glazing.
09 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled cake and allow to set before slicing.

# Top Tips:

01 -
  • The combination of tart lemon and tiny crunchy seeds creates this incredible texture that keeps every bite interesting
  • Buttermilk works its magic making the crumb impossibly tender while still sturdy enough to hold that gorgeous glaze
  • Theres something deeply satisfying about a bundt cake emerging from the pan in one perfect piece
02 -
  • Room temperature ingredients are not optional here, they're what makes everything incorporate properly
  • Overmixing once you add flour will make your cake tough, so trust the process and stop as soon as combined
  • Cooling the cake completely before glazing prevents the glaze from melting right off
03 -
  • Zest your lemons before juicing them, or you'll have a surprisingly difficult time
  • If your bundt pan has a reputation for sticking, a thorough coating of butter and flour is your insurance policy

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