Description
This Lemon Poppy Seed Bundt Cake is moist, tender, and filled with fresh lemon zest and juice. Perfect for brunch or dessert with a bright citrus glaze.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch bundt pan.
- Whisk flour, baking powder, baking soda, salt, and poppy seeds.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and buttermilk, mixing gently.
- Pour batter into pan and smooth the top.
- Bake for 45-50 minutes until a toothpick comes out clean.
- Cool for 10 minutes, then transfer to rack.
- Whisk powdered sugar and lemon juice, then drizzle over cooled cake.
Notes
- Use fresh lemons for best flavor.
- Do not overmix the batter.
- Grease the bundt pan thoroughly.
- Cool completely before glazing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg