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Lemon Poppyseed Bundt Cake

Lemon Poppyseed Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 53 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups (280g) all-purpose flour
  • 2 tbsp poppy seeds
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp fine sea salt
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 2 tbsp finely grated lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) fresh lemon juice
  • 3 tbsp granulated sugar
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Butter and flour a 10-cup bundt pan. Whisk flour, poppy seeds, baking powder, baking soda, and salt in a bowl.
  2. Beat butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then stir in lemon zest and vanilla.
  3. On low speed, add half the dry mix, then all the buttermilk, then remaining dry mix. Stir by hand just until combined.
  4. Scrape batter into the prepared pan. Bake 48 to 53 minutes until a toothpick comes out clean. Cool in the pan 10 minutes, then invert onto a rack.
  5. Warm the lemon juice and 3 tbsp sugar until dissolved. Spoon the warm syrup over the hot cake while it is still on the rack. Cool completely.
  6. Whisk powdered sugar, lemon juice, and optional zest into a thick, pourable glaze. Drizzle over the cooled cake. Let set for 15 minutes, then slice.

Notes

The cake keeps well at room temperature for up to 3 days and the lemon flavor gets stronger the next day. If you need to wrap it before glazing, wait until the syrup-soaked cake is fully cool, then glaze just before serving.