Bright, tangy, and irresistibly moist, this Lemon Poppy Seed Bundt Cake with Lemon Icing is a delightful celebration of citrus in every bite. Perfect for summer gatherings or any time you crave a burst of sunshine on your plate, the cake combines zesty lemon flavor with the subtle crunch of poppy seeds to create a balanced and refreshing treat. The airy, tender crumb, enriched with buttermilk and accented by freshly squeezed lemon juice, pairs beautifully with a glossy lemon glaze that adds just the right amount of sweetness. Whether you’re an experienced baker or trying out a new recipe, this bundt cake promises an easy yet impressive dessert that will brighten up your day and captivate your guests.
Prep time: 15 minutes
Cook time: 25 minutes
Yields: 1 Bundt cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon baking soda
- 1 tablespoon lemon zest
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- ¾ cup buttermilk
- 2 tbsp. Poppy seeds
- 1/4 cup lemon juice
- 3 tbsp. Powdered sugar
- Lemon icing:
- 2 cups icing sugar
- 1 tbsp lemon juice
- 2 tsp milk or until it reaches the correct consistency.
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, combine flour, baking powder, baking soda, lemon zest, and salt. Set aside.
With a hand mixer, cream the butter until fluffy. Add the sugar and cream for 4 minutes or
until pale and fluffy.
- Add eggs one at a time, mixing after each addition until combined.
Add vanilla and lemon juice. Mix until incorporated.
Add the dry ingredients and buttermilk alternating between the two, ending with the dry ingredients.
Fold in the poppy seeds with a spatula.
Grease a Bundt cake and fill with cake batter.
Bake for 35-40 minutes until golden brown or until toothpick inserted near the center comes out clean.
Mix together the 3 tbsp powdered sugar and 1/4 cup lemon juice. Brush on poppy seed cake while still warm but not hot.
For the glaze: In a medium bowl, combine powdered sugar, lemon juice and milk until it
reaches a thick but spreadable consistency. If icing is clumpy, strain through a sieve. Pour
over cooled bundt cake and serve
