Lemon Glaze Poppy Seed Bundt Cake
Discover an exquisite Lemon Glaze Poppy Seed Bundt Cake that is perfect for spring brunches. This moist and zesty cake, enriched with poppy seeds, offers a delightful burst of citrus flavor, making it a showstopper dessert for any gathering.
Prep time: 30 minutesCook time: 1 hourServes: 12
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup poppy seeds
1 cup whole milk
1/4 cup fresh lemon juice
1 cup powdered sugar
2 tablespoons fresh lemon juice (for glaze)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk and lemon juice, beginning and ending with dry ingredients. Mix until just combined.
5. Fold in the poppy seeds. Pour the batter into the prepared Bundt pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes, then invert to a wire rack to cool completely.
7. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
For best results, reheat slices in the microwave for 15-20 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
