Lemon Poppy Seed Bundt Cake with Lemony Glaze
Brighten up your dessert table with this irresistible Lemon Poppy Seed Bundt Cake drizzled with a tangy, sweet lemony glaze! This elegant and moist cake is bursting with fresh citrus flavor, thanks to the perfect balance of zesty lemon zest and freshly squeezed lemon juice in both the batter and glaze. The addition of poppy seeds adds a delightful texture and a touch of sophistication, while buttermilk ensures the crumb remains tender and buttery. Topped with a glossy glaze that seeps into every crevice of the beautifully baked bundt, this show-stopping treat is perfect for brunch, celebrations, or simply indulging your citrus cravings. Serve slices with a sprinkle of lemon zest for an extra burst of flavor and a picture-perfect presentation. Whether you're baking for a crowd or treating yourself, this lemon poppy seed cake is sure to impress!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 tablespoons poppy seeds
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 units large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon zest
- 0.5 cup fresh lemon juice
- 1 cup buttermilk
- 1.5 cups powdered sugar
- 3 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly, making sure to get into all the crevices.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes using a stand or hand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
In a small bowl, combine the fresh lemon juice and buttermilk.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk and lemon juice mixture (starting and ending with the dry ingredients). Mix just until combined—do not overmix.
Pour the batter evenly into the prepared bundt pan and gently tap it on the counter to remove any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
Once the cake is cool, prepare the glaze by whisking together the powdered sugar and lemon juice in a bowl until smooth and pourable.
Drizzle the glaze over the bundt cake, letting it run down the sides. Sprinkle with additional lemon zest if desired.
Let the glaze set for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.7 g | 297% | |
| Saturated Fat | 133.5 g | 668% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 896.1 g | 326% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 594.8 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 770 mg | 59% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1371 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
