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Lemon Poppy Seed Bundt Cake

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This Lemon Poppy Seed Bundt Cake is moist, buttery, and bursting with fresh lemon flavor. Finished with a creamy lemon cream cheese glaze, it makes an elegant dessert for any occasion.

Ingredients

3 cups (360 g) all-purpose flour, spooned and leveled

1/4 cup poppy seeds

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk or sour milk, at room temperature

2 tablespoons fresh lemon juice

3 tablespoons grated lemon zest, gently packed

1 tablespoon vanilla extract

24 tablespoons (3 sticks) unsalted butter, softened to room temperature

2 1/3 cups granulated sugar

5 large eggs, at room temperature

4 oz cream cheese, softened to room temperature

2 cups powdered sugar, sifted

3 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 325°F (163°C) and generously grease and flour a 12-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla extract.
  4. In a stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until light and fluffy.
  5. Add the eggs one at a time, mixing just until incorporated after each addition.
  6. Add the flour mixture in three additions, alternating with the buttermilk mixture, mixing only until combined.
  7. Transfer the batter to the prepared Bundt pan and tap the pan gently on the counter to remove air bubbles.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted near the center comes out with a few moist crumbs.
  9. Cool the cake in the pan for 10 minutes, then invert onto a wire rack and cool completely.
  10. For the glaze, beat the cream cheese, powdered sugar, and lemon juice until smooth.
  11. Drizzle the glaze over the cooled cake and serve.

Notes

For stronger lemon flavor, add 1 teaspoon lemon extract.

Chopped almonds or white chocolate chips can be folded into the batter for extra texture.

Orange zest and juice can be substituted for a sweeter citrus variation.

Store covered in the refrigerator for up to 3 days.

Freeze the unglazed cake for up to 3 months and glaze after thawing.

Homemade buttermilk can be made by combining 1 tablespoon vinegar with enough milk to equal 1 cup.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-poppy-seed-bundt-cake/