Lemon poppy seed bundt cake is a delightful dessert that combines the tartness of fresh lemons with the unique flavor and texture of poppy seeds. The cake has an enticingly moist and light crumb, owing to the use of buttermilk, and a sweet-tangy lemon glaze that perfectly complements the cake's citrus notes. The addition of a lemon syrup infuses the cake with an extra burst of lemony flavor that seeps into every bite.
The key ingredients for this cake are fresh lemons, poppy seeds, and buttermilk. Fresh lemons are essential to provide the purest and most potent lemon flavor. Poppy seeds can be found in the baking or spice aisle of most supermarkets, but if you can't find them, they can be omitted, or you can substitute with chia seeds. Buttermilk is another crucial ingredient that adds a slight tang and keeps the cake moist. If you don't have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of regular milk.
Lemon Poppy Seed Bundt Cake Ingredients
All purpose flour: This is the foundation of the cake, providing structure and texture.
Baking powder and baking soda: These are leavening agents that help the cake rise.
Kosher salt: Enhances the other flavors in the cake.
Poppy seeds: Adds a slight crunch and unique flavor to the cake.
Unsalted butter: Adds richness and moisture to the cake.
Sugar: Sweetens the cake. You can adjust the amount according to your preference.
Lemon zest: Provides intense lemon flavor to the cake.
Eggs: Gives the cake structure and stability.
Lemon juice: Adds tartness to balance the sweetness of the cake.
Buttermilk: Makes the cake tender and moist.
Powdered sugar: Used in the glaze for its smooth, clump-free texture.
One reader, Bren Orosco says:
This lemon poppy seed bundt cake recipe is a game-changer! The cake turned out moist and flavorful, and the lemon syrup and glaze added a delightful tangy sweetness. It was a hit with my family and friends. I'll definitely be making this again!
Techniques Required for Making Lemon Poppy Seed Bundt Cake
How to prepare 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.
How to mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
How to 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.
How to 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.
How to 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.
How to 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.
How to 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.)
How To Make Lemon Poppy Seed Bundt Cake
This bundt cake recipe has one primary ingredient–lemon. The tangy and citrusy flavor can be tasted in the cake, syrup, and its glaze.
Serves:
Ingredients
For the Cake:
- 3cupsall purpose flour
- ¾tspbaking powder
- ½tspbaking soda
- 1½tspkosher salt
- ¼cuppoppy seeds
- 1½cupsunsalted butter,softened
- 2cupssugar
- 3tbsplemon zest,from 4 to 6 lemons
- 4large eggs,at room temperature
- ¼cuplemon juice,from about 2 lemons
- 1cupbuttermilk
For the Lemon Syrup:
- ½cuplemon juice,from about 4 lemons
- ½cupsugar
For the Lemon Glaze:
- 1½cupspowdered sugar
- 2tbsplemon juice,from 1 lemon
- 2tbspmilk
- pinchkosher salt
Instructions
-
Preheat the oven to 350 degrees F with a rack in the middle position. Generously spray a 10-cup capacity bundt pan with baking spray.
-
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
-
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.
-
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.
-
Remove the cake from the oven and cool in the pan for 15 minutes before unmolding it on a wire rack.
Lemon Syrup:
-
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. Cool completely before icing.
Lemon Glaze:
-
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.
Nutrition
- Calories: 590.49kcal
- Fat: 26.43g
- Saturated Fat: 15.44g
- Trans Fat: 0.94g
- Monounsaturated Fat: 6.85g
- Polyunsaturated Fat: 2.17g
- Carbohydrates: 84.07g
- Fiber: 1.63g
- Sugar: 58.12g
- Protein: 6.93g
- Cholesterol: 124.07mg
- Sodium: 415.28mg
- Calcium: 114.50mg
- Potassium: 140.40mg
- Iron: 2.14mg
- Vitamin A: 224.81µg
- Vitamin C: 9.05mg
Crucial Technique Tips for Perfect Lemon Poppy Seed Bundt Cake
When making the lemon syrup for your bundt cake, ensure that the sugar is fully dissolved before removing it from the heat. This will create a smooth and glossy syrup that will soak into the cake evenly, enhancing its flavor and moisture. Additionally, brushing the syrup over the cake while it's still warm will help it absorb better, resulting in a more intense lemon flavor throughout the cake.
Time-Saving Tips for Making Lemon Poppy Seed Bundt Cake
Prep the ingredients: Measure and prepare all the ingredients before starting to make the cake to streamline the process.
Room temperature ingredients: Bring the butter, eggs, and buttermilk to room temperature before starting to ensure even mixing and a smoother batter.
Use a stand mixer: Utilize a stand mixer to efficiently cream the butter and sugar, saving time and effort compared to mixing by hand.
Multi-task: While the cake is baking, prepare the lemon syrup and glaze to save time and streamline the process.
Bake ahead: Consider baking the cake a day in advance and adding the syrup and glaze the next day to break up the process and save time on the day of serving.
Cleanup as you go: Wash and put away utensils and bowls as you progress through the recipe to minimize cleanup time at the end.
Plan ahead: Review the recipe and plan out the steps in advance to ensure a smooth and efficient baking process.
Substitute Ingredients For Lemon Poppy Seed Bundt Cake Recipe
all purpose flour - Substitute with gluten-free all purpose flour: This substitution is suitable for those who are gluten intolerant or have celiac disease. It provides a similar texture and structure to the cake.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by increasing the acidity in the recipe. Use 1/4 teaspoon of baking soda for every 1 teaspoon of baking powder.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda by using three times the amount of baking powder as baking soda.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt in the same quantity, providing a similar flavor and texture.
poppy seeds - Substitute with chia seeds: Chia seeds can be used as a substitute for poppy seeds, providing a similar texture and a nutritional boost with added fiber and omega-3 fatty acids.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free substitute for unsalted butter, providing a similar richness and flavor to the cake.
sugar - Substitute with honey: Honey can be used as a natural sweetener instead of sugar, adding a unique flavor and moisture to the cake.
lemon zest - Substitute with orange zest: Orange zest can be used as a substitute for lemon zest, providing a similar citrusy flavor and aroma to the cake.
eggs - Substitute with applesauce: Applesauce can be used as a vegan-friendly substitute for eggs, adding moisture and binding properties to the cake.
lemon juice - Substitute with lime juice: Lime juice can be used as a substitute for lemon juice, providing a similar tangy flavor to the cake.
buttermilk - Substitute with plain yogurt: Plain yogurt can be used as a substitute for buttermilk, providing a similar tangy flavor and moisture to the cake.
lemon juice - Substitute with orange juice: Orange juice can be used as a substitute for lemon juice, providing a similar citrusy flavor to the cake.
sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener instead of sugar, adding a unique flavor and moisture to the cake.
powdered sugar - Substitute with granulated sugar: Granulated sugar can be used as a substitute for powdered sugar by blending it to a fine powder, providing a similar sweetness to the glaze.
lemon juice - Substitute with lemon extract: Lemon extract can be used as a substitute for lemon juice in the glaze, providing a concentrated lemon flavor without the added liquid.
Presenting Your Lemon Poppy Seed Bundt Cake
Elevate the Bundt cake on a pedestal: Place the beautifully glazed lemon poppy seed bundt cake on a stunning cake stand to showcase its elegance and height.
Garnish with fresh lemon slices and poppy seeds: Adorn the cake platter with vibrant, thinly sliced lemon rounds and a sprinkle of poppy seeds to add a pop of color and texture.
Accompany with a dollop of whipped cream: Serve each slice of the cake with a quenelle of freshly whipped cream to provide a luscious and creamy element to complement the zesty flavors of the cake.
Present on a bed of lemon curd: Create a vibrant and tangy base for the cake by spreading a thin layer of lemon curd on the serving platter before placing the bundt cake on top.
Add a touch of edible flowers: Enhance the visual appeal of the cake by delicately placing a few edible flowers around the base of the cake for a touch of elegance and sophistication.
Serve with a side of lemon sorbet: Accompany each slice of the cake with a small scoop of refreshing lemon sorbet to cleanse the palate and provide a delightful contrast in temperatures.
Dust with powdered sugar and lemon zest: Just before serving, lightly dust the cake with a fine layer of powdered sugar and a sprinkle of freshly grated lemon zest for a final touch of finesse and flavor.
Essential Tools for Making a Lemon Poppy Seed Bundt Cake
Stand mixer: A stand mixer is a versatile kitchen appliance used for mixing, beating, and whipping ingredients. It comes with various attachments for different tasks, making it ideal for preparing cake batters, doughs, and icings.
Bundt pan: A bundt pan is a specialized cake pan with a decorative ring shape. It is designed to evenly distribute heat, resulting in a beautifully shaped cake with a hollow center, perfect for bundt cakes.
Measuring cups and spoons: Measuring cups and spoons are essential for accurately measuring dry and liquid ingredients. They ensure precision in baking, helping to achieve the perfect balance of flavors and textures in the cake.
Wire rack: A wire rack is used for cooling baked goods. It allows air to circulate around the cake, promoting even cooling and preventing the formation of condensation, which can affect the texture of the cake.
Saucepan: A saucepan is a cooking vessel with a handle and tall sides, ideal for making the lemon syrup. It is used to heat and dissolve the sugar in the lemon juice, creating a sweet and tangy syrup for brushing over the cake.
Baking spray: Baking spray is a convenient non-stick cooking spray designed specifically for baking. It helps ensure easy release of the cake from the bundt pan, preserving the intricate design of the cake.
Storing and Freezing Your Lemon Poppy Seed Bundt Cake
- Let the lemon poppy seed bundt cake cool completely before storing or freezing.
- To store at room temperature, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep well for up to 3 days.
- For longer storage, you can refrigerate the cake:
- Wrap the cooled cake securely in plastic wrap, followed by a layer of aluminum foil.
- Place the wrapped cake in an airtight container and store it in the refrigerator for up to 1 week.
- Allow the cake to come to room temperature before serving for the best flavor and texture.
- To freeze the bundt cake:
- Make sure the cake has cooled completely.
- Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
- Place the wrapped cake in a freezer-safe container or freezer bag, removing as much air as possible.
- Label the container or bag with the date and contents.
- Freeze the cake for up to 3 months.
- When ready to serve the frozen cake:
- Remove the cake from the freezer and let it thaw in the refrigerator overnight.
- Once thawed, remove the wrapping and let the cake come to room temperature before serving.
- If you plan to glaze the cake, wait until it has thawed and reached room temperature before applying the lemon glaze.
How To Reheat Leftover Lemon Poppy Seed Bundt Cake
To reheat leftover lemon poppy seed bundt cake, preheat your oven to 300°F (150°C). Wrap the cake loosely in aluminum foil and place it on a baking sheet. Heat the cake in the oven for 10-15 minutes, or until it's warmed through. This method helps to retain the cake's moisture and prevents it from drying out.
Another option is to reheat individual slices of the bundt cake in the microwave. Place a slice on a microwave-safe plate and heat it on medium power for 15-20 seconds. If the cake isn't warm enough, continue heating it in 5-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it can become rubbery or dry.
For a quicker and more convenient method, you can also reheat the lemon poppy seed cake in an air fryer. Set the air fryer to 300°F (150°C) and place a slice of cake in the basket. Heat the cake for 2-3 minutes, or until it's warmed through. This method works well for achieving a slightly crispy exterior while maintaining a soft and moist interior.
If you want to add a touch of freshness to your leftover cake, consider serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The cool and creamy texture will complement the warm, lemon-infused cake beautifully.
For a more indulgent treat, you can also create a lemon poppy seed cake French toast. Slice the leftover cake into thick pieces, dip them in a mixture of beaten eggs, milk, and vanilla extract, and then cook them in a buttered skillet until golden brown. Serve the French toast with a drizzle of maple syrup and a sprinkle of powdered sugar for a delightful breakfast or dessert.
Interesting Facts About Lemon Poppy Seed Bundt Cake
The poppy seeds in this recipe are a great source of nutrients, including healthy fats, fiber, and various vitamins and minerals. They also add a delightful crunch and nutty flavor to the cake.
Is Making Lemon Poppy Seed Bundt Cake at Home Cost-Effective?
The cost-effectiveness of this lemon poppy seed bundt cake recipe is quite high. The ingredients are commonly found in households, and the recipe yields a large cake that can serve a family of four for several days. The cost of the ingredients is reasonable, and the cake can be enjoyed for multiple meals. Overall Verdict: 9/10. Approximate cost: $10-$15.
Is This Lemon Poppy Seed Cake Healthy or Unhealthy?
The lemon poppy seed bundt cake recipe, while undeniably delicious, is not particularly healthy. Here's why:
- The recipe calls for a significant amount of butter (1½ cups) and sugar (2 cups), which are high in saturated fat and added sugars, respectively. Consuming excessive amounts of these ingredients can contribute to obesity, heart disease, and other health issues.
- All-purpose flour, the main ingredient in the cake, is a refined carbohydrate that lacks fiber and essential nutrients. Consuming too many refined carbohydrates can lead to blood sugar imbalances and an increased risk of type 2 diabetes.
- The recipe also includes a sugary lemon syrup and a sweet glaze, further increasing the overall sugar content of the cake.
While the cake does contain some healthier ingredients like poppy seeds (a source of fiber, healthy fats, and minerals) and lemon juice/zest (which provide vitamin C and antioxidants), these benefits are overshadowed by the less healthy components.
To make this recipe healthier, consider the following modifications:
- Reduce the amount of butter and sugar used in the recipe, or replace some of the butter with a healthier alternative like Greek yogurt or mashed avocado
- Substitute a portion of the all-purpose flour with whole wheat flour, almond flour, or oat flour to increase the fiber and nutrient content
- Decrease the amount of sugar in the lemon syrup and glaze, or opt for a sugar-free alternative like erythritol or stevia
- Incorporate additional healthy ingredients, such as grated carrots or zucchini, to boost the cake's fiber and vitamin content
Editor's Opinion on This Lemon Poppy Seed Bundt Cake Recipe
The lemon poppy seed bundt cake recipe is a delightful combination of zesty lemon and nutty poppy seeds. The cake is moist and tender, with a perfect balance of sweetness and tanginess. The addition of the lemon syrup and glaze enhances the citrus flavor, making each bite a burst of sunshine. The recipe's clear instructions and thoughtful details ensure a successful outcome, making it a delightful treat for any occasion.
Enhance Your Lemon Poppy Seed Bundt Cake Recipe with These Unique Side Dishes:
Delicious Alternatives to Lemon Poppy Seed Bundt Cake
Appetizers and Main Courses to Serve with Lemon Poppy Seed Bundt Cake
Why trust this Lemon Poppy Seed Bundt Cake Recipe:
This #food# recipe guarantees a delightful #food# experience with its perfect balance of flavors and textures. The combination of fresh lemon zest and lemon juice adds a zesty and refreshing twist, while the addition of poppy seeds provides a delightful crunch in every bite. The meticulous steps ensure a moist and tender crumb, making this #food# #recipe# a reliable choice for any occasion. Trust in the expertise and passion behind this #food# creation, and savor the delectable results.
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