Dessertscarlsbadcravings
Lemon Poppy Seed Bundt Cake
Discover the ultimate Lemon Poppy Seed Cake recipe, where expert culinary techniques meet deliciously vibrant flavors. Our recipe features the perfect balance of tangy lemon zest and the delightful crunch of poppy seeds, topped with an irresistible tangy lemon glaze (without the need for an additional syrup!).
👥 10 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- mixing bowl
- measuring cup
📝 Preparation Steps
1
Preheat the oven to 325 degrees F. Generously and thoroughly grease and flour a 12-cup Bundt pan (I grease, sugar, and flour the pan – see Notes for instructions).
2
Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. Set the mixture aside.
(360 g) all-purpose flour, (spooned and leveled)3 cupsbaking powder1 teaspoon(3 sticks) unsalted butter, (softened to room temperature)24 tablespoonssalt1 teaspoon
3
Whisk together the buttermilk, lemon juice, lemon zest, and vanilla in a liquid measuring cup or medium mixing bowl, then set aside.
(360 g) all-purpose flour, (spooned and leveled)3 cupsfresh lemon juice3 tablespoons(3 sticks) unsalted butter, (softened to room temperature)24 tablespoonsgrated lemon zest, (gently packed)3 tablespoons
4
Add the butter and sugar to a stand mixer fitted with the paddle attachment and beat on medium-high speed for at least ⏱️ 3-4 minutes (no less!), until light and fluffy, scraping down sides occasionally. Reduce the speed to medium and add the eggs, one at a time, beating just until the yellow disappears after each egg.
(360 g) all-purpose flour, (spooned and leveled)3 cups(3 sticks) unsalted butter, (softened to room temperature)24 tablespoonslarge eggs, (at room temperature)5
5
Reduce the speed to low and gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk mixture. Beat until just combined, and then give the batter a final stir by hand to ensure all the flour is mixed in.
6
Transfer the batter to the prepared Bundt pan and tap the pan on the counter a few times to remove any air bubbles. Bake at 325 degrees F for ⏱️ 45- 55 minutes until a wooden pick inserted near the center of the cake comes out with a few crumbs, ⏱️ 45- 55 minutes.
7
Let the cake cool in the pan on a wire rack for ⏱️ 10 minutes then invert it onto the rack to cool completely before adding the glaze.
8
THE CREAM CHEESE LEMON GLAZE
9
In a large mixing bowl, beat the cream cheese, lemon juice, and powdered sugar until smooth. Add more lemon juice for a tangier glaze or more powdered sugar for a sweeter glaze.
(360 g) all-purpose flour, (spooned and leveled)3 cupsfresh lemon juice3 tablespoons(3 sticks) unsalted butter, (softened to room temperature)24 tablespoonspowdered sugar, (sifted)2 cups
10
Drizzle the glaze all over the cake, letting it drip down the sides. Garnish with additional poppy seeds if desired. Enjoy!
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...