If there’s one thing I love, it’s beautifully-designed bundt pans! I have two, and have made my Godmother’s Kugelhopf in my “classic” style pan – but I hadn’t tried this pan out yet.
I had a drawer full of lemons, a pantry stocked with all the baking essentials, and a craving for lemon poppyseed bread – enter the PERFECT reason to bust out this pan!
I present you with – Lemon Poppyseed Bundt Cake.
It’s actually super similar to a classic lemon poppyseed quick bread – just baked in a fancy-schmancy bundt pan rather than in a regular loaf pan!
Make sure you use real, fresh lemon juice here instead of the pre-bottled stuff – it gives a better flavor!
Let’s talk about the texture of this beauty – it’s got a golden-brown, crisp “crust”, and the inside of this cake is light, fluffy and completely dreamy. Not to mention, it’s positively delicious ?.
Don’t skip the glaze here – it’s super simple to make. We’re talking about 2 minutes of extra effort to make this luscious lemon poppyseed bundt cake look even fancier!
Zest a little extra lemon on top, too, for that colorful finishing touch!
YUM – that texture. ? Make it, people! Make it now!
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Lemon Poppyseed Bundt Cake
- 3 cups flour
- 1 TBS baking powder
- 1/4 tsp salt
- 3 TBS poppy seeds
- Zest of 4 medium lemons about 1/2 cup
- 1 3/4 cup cane sugar
- 2 sticks buter softened
- 1 cup milk
- 4 eggs
- 2 TBS lemon juice
- 1/4 tsp vanilla
- FOR THE GLAZE:
- 3/4 cup powdered sugar
- 1-2 TBS lemon juice to taste
- 1 TBS milk
- 1/2 tsp vanilla
- Preheat oven to 350 degrees. Use shortening to grease your bundt pan really well, making sure to get in all the crevices. Then, flour the pan. Set aside.
- Zest your lemons. Add the zest to a mixing bowl with the sugar. Whisk until well combined. Add the softened butter and mix until everything is creamed together - and is light and fluffy. Add the vanilla and eggs and mix. Add the milk and lemon juice and mix until combined.
- In another mixing bowl, whisk together the flour, baking powder, salt and poppy seeds. Gradually add the flour mixture into the wet mixture, mixing between each addition. I usually do this in thirds.
- Bake for about 55 minutes, or until the top is golden brown and a toothpick inserted comes out clean (there will probably be some crumbs but they shouldn't be batter-like or wet). Let cool for 10 minutes and then run a knife around the edge of your pan before turning the lemon poppyseed bundt cake out onto a cooling rack. Let cool for 15-20 more minutes before pouring the glaze on.
- While the cake is cooling, make the glaze. Whisk together all the glaze ingredients and adjust amounts until you have your desired taste and texture. Pour over the cake and sprinkle some extra lemon zest on top!
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