Luscious Lemon Poppy Bundt
Brighten your day with the irresistible charm of this Luscious Lemon Poppy Bundt! Perfectly moist and bursting with vibrant citrus flavor, this dessert combines fresh lemon juice, fragrant zest, and crunchy poppy seeds for a delightful twist on a classic Bundt cake. The buttery batter is whipped to perfection, then baked to golden-brown glory before being drizzled with a tangy lemon glaze that cascades elegantly down its signature shape. Ideal for spring gatherings, brunches, or as an everyday treat, this show-stopping cake offers a harmonious balance of tart sweetness and buttery richness. Whether served with a scoop of vanilla ice cream or savored on its own, it’s a crowd-pleasing masterpiece that will have everyone reaching for seconds.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 0.25 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup whole milk
- 2 tablespoons poppy seeds
- 1.5 cups powdered sugar (for glaze)
- 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 lightly flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest until combined.
Reduce the mixer speed to low and alternately add the dry flour mixture and the milk, beginning and ending with the flour mixture. Mix until just combined. Avoid overmixing.
Using a spatula, gently fold in the poppy seeds until evenly distributed in the batter.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
Once the cake is fully cooled, drizzle the lemon glaze evenly over the top of the Bundt cake, allowing it to cascade down the sides.
Optionally, garnish with additional lemon zest for added color and flavor.
Slice and serve your luscious Lemon Poppy Bundt cake. Enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 50.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 105 mg | 2% | |
*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.
