Side Pannel
Lemon Poppyseed Bundt Cake
Lemon Poppyseed Bundt Cake
- Recipe Submitted by maryjosh on 03/11/2019
Ingredients List
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp poppy seeds
- 2 cups sugar
- 1/2 cup lemon zest
- 1 cup butter unsalted, room temperature
- 1 cup buttermilk
- 4 large eggs
- For Lemon Glaze:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp lemon juice freshly squeezed
- 1 to 2 tbsp milk, or as much as needed
Directions
Preheat oven to 350 F degrees. Spray a bundt cake pan generously with cooking spray and set aside.
In a large bowl combine the flour, baking powder, salt and poppy seeds together. Set aside.
In the bowl of your mixer add the sugar and lemon zest. Using the whisk attachment whisk for a couple minutes until the lemon zest and sugar are well blended. Add the butter and beat until mixture is light and fluffy, about 4 minutes.
Add the buttermilk and eggs to the mixer and mix well for about 2 to 3 minutes until smooth.
Add half the flour mixture to the mixer and mix until well incorporated. Add the remaining flour and continue mixing until well incorporated. Pour batter into the prepared baking pan.
Bake for 55 to 65 minutes or until an inserted toothpick in the center of the loaf comes out clean.
While the cake is baking, make the lemon glaze by whisking the powdered sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
Take the cake out of the oven and let it sit in the bundt pan for 5 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool for a bit for about 10 to 20 minutes.
Drizzle the cake with the lemon glaze, cut into slices and serve.
In a large bowl combine the flour, baking powder, salt and poppy seeds together. Set aside.
In the bowl of your mixer add the sugar and lemon zest. Using the whisk attachment whisk for a couple minutes until the lemon zest and sugar are well blended. Add the butter and beat until mixture is light and fluffy, about 4 minutes.
Add the buttermilk and eggs to the mixer and mix well for about 2 to 3 minutes until smooth.
Add half the flour mixture to the mixer and mix until well incorporated. Add the remaining flour and continue mixing until well incorporated. Pour batter into the prepared baking pan.
Bake for 55 to 65 minutes or until an inserted toothpick in the center of the loaf comes out clean.
While the cake is baking, make the lemon glaze by whisking the powdered sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
Take the cake out of the oven and let it sit in the bundt pan for 5 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool for a bit for about 10 to 20 minutes.
Drizzle the cake with the lemon glaze, cut into slices and serve.
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