Infused with the fragrant flavor of lemon in each scrumptious bite, this soft, lemon poppy seed bundt cake is a citrus lover’s dream dessert!
I am so beyond elated that it is citrus season! Citrus bakes and desserts are my absolute fave, and I completely savor any opportunity I get to bake with citrus fruits. One of my favorite citrus fruits to bake with is lemons. I find that its fresh, zesty flavor adds so much vibrance to any dish, bake or dessert. For this lemon poppy seed bundt cake, I wanted the flavor of lemons to be the shining star; and so, both the zest and juice of lemons are used in this bake. Consisting of the most tender crumb, thanks to the yogurt in recipe, this lemon poppy seed bundt cake is simply divine!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How To Make Lemon Poppyseed Bundt Cake
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Salt
- Baking Soda
- Raw Cane/Granulated Sugar
- Eggs
- Whole Milk Yogurt
- Unsalted Butter
- Fresh Lemon Juice
- Neutral Flavored Oil i.e. Avocado/Vegetable Oil
- Poppy Seeds
- Lemon Zest
- Vanilla Extract
To Make Lemon Poppy Seed Bundt Cake
- Preheat – oven to 325F (165C). Properly grease and flour a 10-Cup Bundt pan of choice. I used this bundt pan.
- Whisk – in a large mixing bowl, add the flour, baking powder, baking soda and salt. Whisk ingredients together to combine.
- Incorporate – in the bowl of a stand mixer or in a large mixing bowl, add the sugar and lemon zest. Use your fingertips to incorporate/blend the lemon zest into the sugar. Once properly mixed sugar will take on a pale yellow color and will be fragrant with the scent of lemons.
- Cream – in the bowl of a stand mixer fitted with paddle attachment or with an electric hand mixer, cream the butter, oil and lemon sugar together at medium high speed until mixture takes on a pale yellow, fluffy appearance (about 3-4 minutes).
- Mix – in the vanilla extract and yogurt into butter mixture until fully incorporated, about 1 minute.
- Beat – the eggs into wet batter one at a time taking care to ensure the previous egg is fully incorporated into batter before adding the next egg. Stop mixer and use a rubber spatula to scrape down the sides and base of the bowl to catch any unmixed ingredients.
- Mix – starting and ending with the flour mixture, mix half of the flour mixture into wet batter, followed by the lemon juice and ending with the remaining flour mixture at low speed, about 1-2 minutes.
- Scrape – use a rubber spatula to scrape down the sides and base of the bowl before giving cake batter a final mix at medium speed for 30-60 seconds. This will help ensure a smooth, properly mixed batter.
- Fold – poppy seeds into lemon cake batter just until it is evenly distributed in batter.
- Transfer – lemon poppy seed bundt cake batter into prepared bundt pan and smooth out batter using the back of a spatula. Tap bundt pan against work surface 1-2 times to help spread batter into the folds of bundt pan.
- Bake – place bundt pan on a medium baking sheet and bake lemon poppy seed bundt cake batter for 60-70 minutes rotating the pan halfway through bake time. Lemon poppy seed bundt cake is ready when a toothpick inserted into the center of the cake comes out clean.
- Cool – allow lemon poppyseed bundt cake to cool in bundt pan for 10-15 minutes before inverting onto a cooling rack to cool to room temperature. Cake needs to be fully cooled before glaze is poured on.
Lemon Glaze
Key Ingredients
- Powdered (Confectioners’) Sugar, Sifted
- Heavy Cream
- Lemon Juice
How To Make Lemon Glaze
- Whisk – in a large mixing bowl, add the powdered (confectioners’) sugar. Whisk in the heavy cream followed by 3 teaspoons of the lemon juice until a smooth, thick but pourable glaze is achieved. If glaze appears to be to thick, add and whisk in the remaining lemon juice 1/2 teaspoon at a time.
Bring It All Together – Lemon Poppy Seed Bundt Cake
- Glaze – place lemon poppy seed bundt cake on serving platter of choice and pour lemon glaze over the top to coat. Garnish with fresh herbs or lemon zest, optional.
How to Store Lemon Poppy Seed Bundt Cake
- Refrigeration – leftover lemon poppy seed bundt cake stored in an airtight container will last 1-3 days in the fridge.
- Freezer – leftover lemon poppy seed bundt cake stored in a freezer-safe airtight container will last 1-3 months in the freezer. When ready to eat, simply thaw in the fridge overnight to restore soft texture.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintLemon Poppy Seed Bundt Cake
Infused with the fragrant flavor of lemon in each scrumptious bite, this soft, lemon poppy seed bundt cake is a citrus lover’s dream dessert!
- Prep Time: 40 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 40 minutes
- Yield: 10–12 Slices 1x
Ingredients
Lemon Poppy Seed Bundt Cake
- 2 1/2 Cups (312 g) Unbleached All-Purpose Flour
- 2 1/4 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 1 1/4 Cups (250 g) Raw Cane/Granulated Sugar
- 3 Large Eggs, Room Temperature
- 1 Cup (8 oz) Whole Milk Yogurt, Room Temperature
- 1/2 Cup (4 oz) Unsalted Butter, Room Temperature, Slight Firm to Touch
- 1/4 Cup (60 ml) Fresh Lemon Juice, Room Temperature
- 1/4 Cup Neutral Flavored Oil i.e. Avocado/Vegetable Oil
- 2 Tablespoons (20 g) Poppy Seeds
- Zest of (2) Small/ (1) Large Lemon
- 1 Teaspoon Vanilla Extract
Lemon Glaze
- 1 2/3 Cups Powdered (Confectioners’) Sugar, Sifted
- 2 Tablespoons (30 ml) Heavy Cream, Room Temperature
- 3–4 Teaspoons Fresh Lemon Juice, Room Temperature
Instructions
Lemon Poppy Seed Bundt Cake
- Preheat oven to 325F (165C). Properly grease and flour a 10-Cup bundt pan of choice. I used this bundt pan.
- In a large mixing bowl, add the flour, baking powder, baking soda and salt. Whisk ingredients together to combine.
- In the bowl of a stand mixer or in a large mixing bowl, add the lemon zest and sugar. Use your fingertips or fork to incorporate/blend the lemon zest into the sugar. Once properly mixed, sugar will take on a pale yellow color and become fragrant with the scent of lemons.
- Cream the lemon sugar, butter and oil together in the bowl of a stand mixer fitted with paddle attachment or with an electric hand mixer at medium high speed until mixture takes on a pale yellow, fluffy appearance (about 3-4 minutes).
- Mix in the vanilla extract and yogurt into butter mixture until fully incorporated, about 1 minute. Next, beat the eggs into wet batter one at a time. The previous egg should be fully incorporated into batter before the next egg is added and mixed in.
- Stop mixer and use a rubber spatula to scrape down the sides and base of the bowl to catch any unmixed ingredients.
- Starting and ending with the flour mixture, mix half of the flour mixture into wet batter, followed by the lemon juice and ending with the remaining flour mixture at low speed, about 1-2 minutes.
- Use a rubber spatula to scrape down the sides and base of the bowl before giving cake batter a final mix at medium speed for 30-60 seconds. This will help ensure a smooth, properly mixed batter.
- Fold poppy seeds into lemon cake batter just until it is evenly distributed in batter.
- Transfer lemon poppy seed bundt cake batter into prepared bundt pan and smooth out batter using the back of a spatula. Tap bundt pan against work surface 1-2 times to help spread batter into the folds of bundt pan.
- Place bundt pan on a medium baking sheet and bake lemon poppy seed bundt cake batter for 60-70 minutes rotating the pan halfway through bake time. Lemon poppy seed bundt cake is ready when a toothpick inserted into the center of the cake comes out clean.
- Allow lemon poppy seed bundt cake to cool in bundt pan for 10-15 minutes before inverting onto a cooling rack to cool to room temperature. Cake needs to be fully cooled before glaze is poured on.
Lemon Glaze
- In a large mixing bowl, add the powdered (confectioners’) sugar. Whisk in the heavy cream followed by 3 teaspoons of the lemon juice until a smooth, thick but pourable glaze is achieved. If glaze appears to be to thick, add and whisk in the remaining lemon juice 1/2 teaspoon at a time. (You may not need to use all of the remaining lemon juice. Just enough to achieve a thick but pourable glaze. I used 3 teaspoons of lemon juice in total.)
Assembly
- Place lemon poppy seed bundt cake on serving platter of choice and pour lemon glaze over the top to coat.
- Garnish with fresh herbs or lemon zest, optional.
Notes
- Lemon poppy seed bundt cake is best eaten the day it is baked. However, leftover lemon poppy seed bundt cake stored in an airtight container will last 3-4 days in the refrigerator and 1-3 months in the freezer.
- Bundt pan should be thoroughly greased and floured to help prevent cake from sticking to pan.
- Placing bundt pan on baking sheet before baking will allow for even baking of bundt cake and also make it easier to rotate pan halfway through bake time.
- To avoid lemon poppy seed bundt cake from breaking/splitting, resist the urge to invert cake once removed from the oven. Allow bundt cake to cool in pan for 10-15 minute before inverting onto cooling rack to cool completely to room temperature. Cake will release from pan easier as it cools.
- Lemon glaze should poured on cooled cake to prevent it melting and running off cake instead of sticking onto it.
- For extra lemon flavor, mix the zest of (1) small lemon, about 1 teaspoon into lemon glaze!
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