Print

Easy Lemon Poppy Seed Bundt Cake

easy lemon poppy seed bundt cake - featured image
Print Recipe

A bright and comforting lemon poppy seed bundt cake with a moist crumb and glossy lemon glaze, perfect for teacher appreciation gifts or any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons poppy seeds
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon vanilla extract (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, then lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixer bowl, beat softened butter with sugar on medium speed until light and fluffy, about 4 to 5 minutes.
  4. Add eggs one at a time, mixing after each addition until well combined.
  5. Stir in lemon zest and lemon juice.
  6. Reduce mixer speed to low. Add dry flour mixture in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
  7. Fold in poppy seeds gently with a spatula.
  8. Pour batter into prepared bundt pan and smooth the top. Tap pan lightly on counter to release air bubbles.
  9. Bake for 50-60 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few crumbs. Tent with foil if top browns too fast.
  10. Cool cake in pan for 15 minutes, then invert onto a cooling rack to cool completely.
  11. Whisk powdered sugar, lemon juice, and vanilla extract until smooth to make glaze. Drizzle over cooled cake, allowing it to drip down the sides.

Notes

Use room temperature eggs and butter for proper emulsification. Do not overmix after adding flour to avoid a dense cake. Grease and flour the bundt pan well to prevent sticking. For a glossy glaze, apply in thin layers allowing each to set before adding more. Substitutions available for gluten-free and dairy-free diets.

Nutrition

Keywords: lemon poppy seed cake, bundt cake, lemon cake, easy dessert, teacher appreciation gift, lemon glaze, poppy seeds

Find it online: https://piperplate.com/easy-lemon-poppy-seed-bundt-cake-recipe-for-teacher-appreciation-gift/