thepioneerwoman3.3
Lemon-Poppy Seed Cake
Drizzled with a sweet-tart glaze and speckled with tiny poppy seeds, this easy lemon poppy seed cake is the perfect dessert for any occasion.
👥 10 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°. Beat the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium until light and fluffy, about ⏱️ 5 minutes. With the mixer on medium speed, add the eggs, one at a time, beating well after each addition, stopping to scrape the sides of the bowl as needed. Stir in the vanilla extract and lemon zest.
large eggs, at room temperature5
2
Stir together the flour, salt, baking powder, and baking soda in a medium bowl. Stir together the buttermilk, poppy seeds, and lemon juice in a small bowl.
3
Gradually add about one third of the flour mixture with the mixer on medium-low. Stir in half of the buttermilk mixture followed by another third of the flour mixture. Repeat with the remaining buttermilk and flour mixtures until all is incorporated.
4
Spray a 12-cup Bundt pan with nonstick baking spray. Pour the batter in the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 45 to ⏱️ 55 minutes. Cool cake in the pan for ⏱️ 10 minutes.
Nonstick baking spray
5
Turn the cake onto a wire rack and cool completely, about ⏱️ 2 hours.
6
For the glaze: Whisk together the powdered sugar and lemon juice in a small bowl. Drizzle the glaze over the cake, allowing it to drip down the sides. Let the glaze harden for at least ⏱️ 15 minutes before slicing and serving.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...