Lemon Poppy Seed Bundt Cake

Citrusy sunshine in every bite! This Lemon Poppy Seed Bundt Cake is a refreshing twist on a classic dessert.

The bright, zesty flavor of lemon is perfectly balanced by the subtle crunch of poppy seeds, all wrapped up in a moist and tender crumb.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1/4 cup poppy seeds

Instructions

Preheat your oven to 350°F (175°C) and grease a 12-cup bundt pan, then set it aside. In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.

Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture.

Beat just until combined. Stir in the vanilla extract and poppy seeds.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once the cake is completely cool, you can slice and serve!

Notes

Make sure to grease your bundt pan thoroughly to prevent the cake from sticking.

Using room temperature ingredients, especially the butter and eggs, will ensure a tender crumb and a smooth, even texture.

Don’t overmix the batter, especially when adding the flour mixture and buttermilk, as this can lead to a dense cake.

If you want a more pronounced lemon flavor, you can increase the amount of lemon zest and juice to your taste.

Buttermilk can be substituted with a mixture of 1 cup of milk and 1 tablespoon of white vinegar or lemon juice, if you don’t have it on hand.

Keep an eye on your cake while it’s baking, as the baking time may vary depending on your oven and the size of your bundt pan.

Nutrional Value

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 39g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g