Lemon Poppy Seed Bundt (Printable)
Moist Bundt cake bursting with lemon zest and topped with zesty glaze, accented by crunchy poppy seeds.
# What You'll Need:
→ Cake
01 - 2 3/4 cups all-purpose flour (345 g)
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 3 tablespoons poppy seeds
06 - 1 cup unsalted butter, softened (226 g)
07 - 2 cups granulated sugar (400 g)
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest (from 2 lemons)
10 - 1/4 cup fresh lemon juice (60 ml)
11 - 1 cup whole milk, room temperature (240 ml)
12 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
13 - 1 1/2 cups powdered sugar, sifted (180 g)
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon finely grated lemon zest
# How To Make:
01 - Preheat oven to 350°F (175°C). Generously grease and flour a 10 to 12-cup Bundt pan, ensuring all grooves are coated.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - Using a stand mixer or hand mixer, beat butter and sugar on medium speed until pale and fluffy, approximately 3 to 4 minutes.
04 - Incorporate eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
05 - Combine lemon juice and whole milk in a measuring cup.
06 - With mixer on low, alternate adding dry ingredients and milk-lemon juice mixture to batter, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing.
07 - Pour batter evenly into prepared pan and smooth surface with a spatula.
08 - Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out clean.
09 - Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle over cooled cake and allow glaze to set before slicing.
# Expert Tips:
01 -
- It's bright and moist without tasting heavy, making it perfect for afternoon slices with tea.
- The poppy seeds give you those little bursts of texture that keep things interesting bite after bite.
- Once you nail this, you'll find yourself making it for every spring gathering and casual brunch.
02 -
- Room temperature ingredients mix together smoothly and create a better crumb; cold eggs and milk will cause lumps.
- Don't overmix once you add the dry ingredients; this is where toughness happens, and no amount of glaze can fix it.
- Greasing that Bundt pan thoroughly is non-negotiable; one missed spot means a stuck cake and real disappointment.
03 -
- Sift your powdered sugar for the glaze; lumps will resist whisking and create a grainy texture.
- The poppy seeds taste better when they're fresh; old ones can taste slightly musty, so check your pantry before starting.