Lemon Poppy Seed Cake
This recipe crafts a delightful Lemon Poppy Seed Bundt Cake, featuring a tender crumb infused with vibrant lemon and a delicate crunch from poppy seeds. It's moistened by a warm lemon syrup soak and finished with a bright lemon glaze, offering a refreshingly elegant dessert perfect for any occasion.
Equipment
- 1 Bundt Pan
- 1 Electric Mixer Stand mixer with paddle attachment recommended
- 1 Liquid Measuring Cup 2-cup capacity
- 1 Medium Bowl For sifting dry ingredients
- 1 Small Saucepan For lemon syrup
Ingredients
Main
- 1 cup buttermilk shaken
- 1/3 cup poppy seeds 1.75 ounces
- Nonstick baking spray with flour such as Baker's Joy
- 1/2 pound 2 sticks unsalted butter, at room temperature
- 2 1/2 cups granulated sugar divided
- 4 extra-large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup grated lemon zest loosely packed (4 to 5 large lemons)
- 2 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup freshly squeezed lemon juice divided
- 1 cup sifted confectioners' sugar
- 1 1/2 tablespoons freshly squeezed lemon juice
Instructions
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
Notes
Ensure all cold ingredients, especially butter and eggs, are at room temperature. This is crucial for achieving a smooth, emulsified batter and a light, even crumb. Thoroughly grease and flour the Bundt pan; even with nonstick spray, a light dusting of flour ensures easy release, preventing the cake from sticking and tearing. When adding dry and wet ingredients alternately, mix only until just combined. Overmixing after flour is added can develop gluten, resulting in a tough cake. The warm lemon syrup is key to this cake's moistness and intense lemon flavor; spoon it slowly to allow full absorption. For the glaze, adjust consistency carefully; it should cling but still drizzle gracefully.