Description
This Lemon Poppy Seed Bundt Cake is a moist and flavorful dessert featuring fresh lemon zest, crunchy poppy seeds, and a luscious cream cheese glaze. Perfectly tender with a hint of tang from buttermilk, this classic cake is elevated by the sweet and tangy glaze, making it a delightful treat for any occasion.
Ingredients
Scale
- 350g (1 ¾ cups) granulated sugar
- Zest of 2–4 lemons
- 226g (1 cup) unsalted butter, softened
- 1 tbsp pure vanilla extract
- 1 tsp fine sea salt
- 4 large eggs, room temperature
- 335g (2 ½ cups) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- 300g (1 cup plus ¼ cup) buttermilk, full or low fat
- 50g (¼ cup) poppy seeds
- 113g cream cheese (half a package)
- 130g (1 cup) powdered sugar, sifted if lumpy
- Pinch of fine sea salt
- 1 tsp pure vanilla extract
- 1 tbsp milk or heavy cream (more if needed)
Instructions
- Preheat your oven to 350°F (175°C). Butter and flour a 12-cup bundt pan thoroughly, making sure to coat all the crevices to ensure easy removal of the cake after baking.
- In the bowl of a stand mixer, rub the lemon zest into the granulated sugar using your fingers until the sugar is moist and fragrant.
- Add the softened butter, vanilla extract, and sea salt to the sugar-zest mixture. Beat on medium speed until the mixture is very light and fluffy, about 5-7 minutes.
- With the mixer on low speed, add the eggs one at a time, scraping down the bowl between additions.
- Sift together the cake flour, baking powder, and baking soda. Fold these dry ingredients gently into the batter.
- Turn the mixer to low speed and slowly pour in the buttermilk. Add the poppy seeds and mix just until evenly dispersed.
- Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven until a toothpick comes out clean, approximately 50 minutes. Allow the cake to cool in the pan for 10 minutes.
- After cooling slightly, invert the cake onto a serving plate and let it cool completely before glazing.
- In a bowl, whisk together the cream cheese, powdered sugar, pinch of salt, vanilla extract, and milk or heavy cream until smooth.
- Pour the cream cheese glaze over the cooled bundt cake, allowing it to drizzle down the sides.
Notes
- Store leftover cake in an airtight container at room temperature.
- For added flavor, use fresh lemons for zest.
- Can substitute buttermilk with yogurt if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Lemon Poppy Seed Bundt Cake, dessert, cake recipe