Description
This Lemon Poppy Seed Bundt Cake is a delightful treat that combines the bright citrusy flavor of lemon with the crunch of poppy seeds, all wrapped up in a moist and tender cake. Perfect for any occasion, this cake is sure to impress your family and friends!
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 2 tablespoons poppy seeds
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add eggs and lemon: Beat in the eggs one at a time, then mix in the lemon juice and lemon zest.
- Alternate dry ingredients and buttermilk: Gradually mix in the dry ingredients, alternating with the buttermilk. Stir in the poppy seeds.
- Bake the cake: Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze the cake: Once the cake is cooled, drizzle the glaze over the top. Slice and enjoy!
Notes
- You can add a handful of fresh blueberries to the batter for an extra burst of flavor.
- This cake can be stored at room temperature in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
