Lemon Poppy Seed Bundt Cake
This Lemon Poppy Seed Bundt Cake combines the bright flavor of fresh lemons with the delightful crunch of poppy seeds. Moist and tender, it's perfect for any occasion, whether served at brunch or as a light dessert. A simple lemon glaze adds a touch of sweetness, enhancing the cake's citrusy notes.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 cup unsalted butter
- 3 large Eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup Lemon juice
- 1 cup powdered sugar
- 2 tablespoons Milk
Instructions
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Step 1:
Preheat your oven to 350°F (175°C) and grease a bundt pan.
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
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Step 3:
In another bowl, cream the butter until smooth, then gradually add the sugar and beat until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition. Then mix in the buttermilk, vanilla, lemon zest, and lemon juice.
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Step 5:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Step 6:
Pour the batter into the prepared bundt pan and smooth the top.
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Step 7:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Step 8:
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Mix powdered sugar and milk to make the glaze, then drizzle over the cooled cake.