If you’re craving a dessert that’s both refreshing and indulgent, this Lemon Glaze Poppy Seed Bundt Cake is your perfect choice. With its moist texture and tangy lemon glaze, it's a delightful treat for any occasion.
The star of our cake is, of course, the lemon zest and lemon juice, which provide that zesty kick. The unsalted butter ensures a rich and tender crumb, while granulated sugar sweetens and aerates the batter. Eggs add structure and moisture, and the vanilla extract gives a warm background note. The poppy seeds not only add texture but also a subtle nutty flavor. Whole milk keeps the cake moist, and the combination of all-purpose flour, baking powder, and baking soda ensures a perfect rise. Finally, the simple glaze made from powdered sugar and fresh lemon juice adds a glossy, sweet finish.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more elegant touch, serve it alongside a fresh fruit salad to balance the sweetness with a bit of tartness.
Start by preheating your oven to 350°F (175°C). While it heats up, take a Bundt pan and grease it thoroughly. This will help the cake release easily once baked.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set this aside for a moment.
In a large bowl, beat the softened butter and sugar until they’re light and fluffy. This usually takes about 3-5 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest to give the batter a lovely fragrance.
Now, it’s time to combine everything. Alternately add the dry ingredients and the milk-lemon juice mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined – you don’t want to overwork the batter. Gently fold in the poppy seeds.
Pour the batter into the prepared Bundt pan, smoothing out the top with a spatula. Pop it in the oven and let it bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 15 minutes. Then, invert it onto a wire rack to cool completely.
For the glaze, simply whisk together the powdered sugar and lemon juice until smooth. Drizzle it over the cooled cake, letting it cascade down the sides for a beautiful effect.
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