Lemon Poppy Seed Cake Recipe

Difficulty: Easy
Servings: 10 to 12 portions
Nutritional Information per Serving (1 of 12 servings): Calories 512, Total Fat 19 g, Saturated Fat 11 g, Carbohydrates 79 g, Dietary Fiber 2 g, Sugar 52 g, Protein 7 g, Cholesterol 111 mg, Sodium 286 mg
Total Time: 3 hours 45 minutes (including resting and cooling)
Active Preparation Time: 20 minutes

Ingredients

Discover the irresistible zing of fresh lemon paired with crunchy poppy seeds in this moist, tender Bundt cake. Soak up the citrusy syrup and drizzle with glaze for a showstopping dessert that will brighten any table!

1 cup buttermilk, well shaken
1/3 cup poppy seeds (about 1.75 ounces)
Nonstick baking spray with flour, like Baker's Joy
1/2 pound (2 sticks) unsalted butter, softened to room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup loosely packed grated lemon zest (from 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

For the glaze:

1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Instructions

Whip up this crowd-pleasing favorite with minimal effortperfect for impressing guests or treating yourself to bakery-quality bliss at home!

Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and leave at room temperature for a minimum of 2 hours.
Preheat your oven to 350F (175C). Spray a Bundt pan thoroughly with the nonstick baking spray and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and 2 cups of the sugar on medium speed for about 5 minutes until the mixture becomes pale yellow and fluffy. Lower the speed and incorporate the eggs one at a time, followed by the vanilla extract and lemon zest. Be sure to scrape down the sides of the bowl with a rubber spatula as needed.
Sift together the flour, cornstarch, salt, baking powder, and baking soda into a separate bowl. Stir 1/4 cup of the lemon juice into the buttermilk and poppy seed mixture. With the mixer on low, gradually alternate adding the flour mixture and the buttermilk mixture in three parts, beginning and ending with the flour mixture. Scrape the bowl thoroughly to ensure the batter is well blended. Transfer the batter into the prepared Bundt pan, smoothing the top evenly. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, combine the remaining 1/2 cup of sugar and 1/2 cup lemon juice in a small saucepan. Heat over high until the sugar dissolves completely, then set aside. Once the cake is done, allow it to cool in the pan for about 10 minutes. Then invert it onto a wire rack positioned over a large plate. Slowly spoon the warm lemon syrup over the cake to let it soak in. Let the cake rest for at least 30 minutes to cool and absorb the syrup.
To prepare the glaze, whisk together the sifted confectioners' sugar and lemon juice in a small bowl. Adjust the consistency with a little more sugar or lemon juice to form a smooth, thick, yet pourable glaze. Drizzle it over the cooled cake, letting the glaze drip naturally down the sides. Transfer the cake to a flat serving plate and serve at room temperature.