Lemon Poppy Seed Bundt (Print Version)
Zesty lemon and crunchy poppy seeds blend in a moist bundt, topped with a tangy lemon glaze.
# What You Need:
→ Dry Ingredients
01 - 2 ¾ cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest
10 - ⅓ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup buttermilk, room temperature
→ Lemon Glaze
13 - 1 cup powdered sugar, sifted
14 - 2-3 tablespoons fresh lemon juice
# How-To Steps:
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 blended.
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. Blend in lemon zest, lemon juice, and vanilla extract until smooth.
05 - Add dry ingredients in three portions, alternating with buttermilk, beginning and ending with dry ingredients. Mix only until just combined to avoid developing gluten.
06 - Transfer batter evenly into prepared bundt pan, smoothing surface with spatula to ensure even baking.
07 - Bake for 38-42 minutes until toothpick inserted in center emerges clean or with few moist crumbs.
08 - Let cake rest in pan for 15 minutes. Invert onto wire rack and cool completely before glazing.
09 - Whisk powdered sugar and lemon juice until smooth and pourable. Adjust consistency with additional juice if needed.
10 - Drizzle glaze evenly over cooled cake. Allow glaze to set for 15-20 minutes before slicing and serving.
# Expert Tips:
01 -
- The tangy glaze seeps into every crack creating that perfect sweet-tart bite that keeps you coming back for just one more slice
- Buttermilk keeps it incredibly moist for days so you can make it ahead for brunch or gift it to friends without worrying about it drying out
02 -
- Room temperature ingredients are non-negotiable here because cold eggs or butter will cause the batter to curdle and prevent proper emulsification
- Overmixing once the flour is added will make your cake tough instead of tender, so stop as soon as the flour disappears
03 -
- Zest your lemons before juicing them because it is nearly impossible to zest a squeezed lemon and you will want every bit of those aromatic oils
- Bring your buttermilk to room temperature along with your eggs and butter to prevent the batter from seizing up when you combine everything