Moist Poppy Seed Bundt Cake
Delight your taste buds with this moist and buttery Poppy Seed Bundt Cake, a show-stopping dessert that's as beautiful as it is delicious. Bursting with the nutty crunch of poppy seeds and enhanced by the subtle sweetness of vanilla and almond extracts, this cake strikes the perfect balance between elegance and ease. Its tender crumb is achieved with a luxurious blend of butter and whole milk, while a zesty lemon glaze adds a vibrant, tangy finish. Perfect for brunches, celebrations, or a simple afternoon treat, this cake comes together in just over an hour, serving up to 12 guests. Indulge in the magic of this timeless recipe, ideal for showcasing your baking skills and satisfying sweet cravings!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 tablespoons Poppy seeds
- 1 cup Unsalted butter (room temperature)
- 4 Eggs (large)
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 1 cup Whole milk
- 1.25 cups Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
- 1 tablespoon Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to prevent sticking.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and poppy seeds until evenly combined.
Add the unsalted butter to the dry ingredients and mix with a hand or stand mixer on low speed until the mixture resembles coarse sand.
In a separate bowl, whisk together the eggs, vanilla extract, almond extract, and whole milk until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing on medium speed just until the batter comes together and is smooth.
Pour the batter evenly into the prepared bundt pan and smooth the surface with a spatula.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 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, fresh lemon juice, and milk in a small bowl until smooth.
Drizzle the glaze over the cooled bundt cake, letting it cascade down the sides for an elegant finish.
Allow the glaze to set for 15 minutes before slicing the cake. Serve and enjoy!
Nutrition Facts
Calories |
5363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.4 g | 301% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1287 mg | 429% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 762.1 g | 277% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 519.7 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 903 mg | 69% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1282 mg | 27% | |
*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.
