Name: Lemon Poppy Seed Bundt Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: For the cake: -; 3 cups (374g) all-purpose flour -; 3/4 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1 1/2 teaspoons kosher salt -; 1/4 cup (43g) poppy seeds -; 1 1/2 cups (339g) unsalted butter, softened -; 2 cups (400g) sugar -; 3 tablespoons lemon zest (from 4 to 6 lemons) -; 4 large eggs, at room temperature -; 1/4 cup lemon juice (from about 2 lemons) -; 1 cup buttermilk -; For the lemon syrup: -; 1/2 cup lemon juice (from about 4 lemons) -; 1/2 cup (100g) sugar -; For the lemon glaze: -; 1 1/2 cups (170g) powdered sugar -; 2 tablespoons lemon juice (from 1 lemon) -; 1 to 2 tablespoons milk -; Pinch of kosher salt -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Poppy Seed Bundt Cake

1. For the cake: -

2. 3 cups (374g) all-purpose flour -

3. 3/4 teaspoon baking powder -

4. 1/2 teaspoon baking soda -

5. 1 1/2 teaspoons kosher salt -

6. 1/4 cup (43g) poppy seeds -

7. 1 1/2 cups (339g) unsalted butter, softened -

8. 2 cups (400g) sugar -

9. 3 tablespoons lemon zest (from 4 to 6 lemons) -

10. 4 large eggs, at room temperature -

11. 1/4 cup lemon juice (from about 2 lemons) -

12. 1 cup buttermilk -

13. For the lemon syrup: -

14. 1/2 cup lemon juice (from about 4 lemons) -

15. 1/2 cup (100g) sugar -

16. For the lemon glaze: -

17. 1 1/2 cups (170g) powdered sugar -

18. 2 tablespoons lemon juice (from 1 lemon) -

19. 1 to 2 tablespoons milk -

20. Pinch of kosher salt -

How to cook deliciously - Lemon Poppy Seed Bundt Cake

1. Stage

Preheat the oven and prep the pan: Preheat the oven to 350°F with a rack in the middle position. Generously spray a 10-cup capacity bundt pan with baking spray.

2. Stage

Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

3. Stage

Make the batter: In the bowl of a stand mixer, beat the butter until creamy. Add the sugar and lemon zest, beat for 3 to 4 minutes, or until pale and fluffy. Scrape down the sides of the bowl and beat in the eggs one at a time, scraping the bowl after each addition. Whisk the lemon juice and buttermilk together in a measuring cup. With the mixer on medium-low, beat in a third of the flour mixture, followed by a third of the milk mixture. Continue to add the flour and milk, alternating between the two and scraping down the sides of the bowl as needed.

4. Stage

Bake the cake: Scrape the batter into the prepared pan and even the top. Tap the pan on the counter a few times to make sure the batter settles into the crevices of the pan. Bake in the center of the preheated oven for 60 to 75 minutes, or until a toothpick inserted in the center of the cake comes out clean and the top of the cake springs back to the touch.

5. Stage

Cool the cake: Remove the cake from the oven and cool in the pan for 15 minutes before unmolding on a wire rack. The cake should still be warm.

6. Stage

Make the syrup and drizzle over the cake: While the cake is cooling in the pan, make the lemon syrup. Combine the lemon juice and sugar in a saucepan and bring it to a boil over high heat. Boil until the sugar has dissolved, then remove from heat. Brush the syrup over the still-warm, unmolded cake. You should use up all the syrup. Cool completely before icing.

7. Stage

Ice the cake: To make the icing, whisk the powdered sugar and lemon juice together, followed by 1 tablespoon of the milk and the salt. Whisk in additional milk as needed until the icing is thin enough to pour, but still holds a ribbon on the surface. Spoon the icing over the cooled cake. This cake keeps well, glazed or unglazed, at room temperature wrapped in plastic for 3 days. (If glazed, let the glaze set until dry to the touch before wrapping in plastic.)