Lemon Poppyseed Bundt Cake

Mother Nature has been a stingy about letting the season of spring actually hang around. First she decided to allow a significant amount of white stuff to fall from the sky on the first day of spring and then she’s held onto these bitterly cold temperatures and keeps teasing us with a day of warmth followed by another cold front.

At this rate, it’s going to be June before it’s actually warm again. But unlike last year I refuse to accept this fate and my heavy sweaters are already put away. Take that Mother Nature! To further prove that spring is finally here, I’ve made a variety of spring-like recipes and this bundt cake is just another one of them.

Lemon + Poppyseed = Spring. Right? I’ve always thought so at least.

Lemon Poppyseed Bundt Cake
Source: Sally’s Baking Addiction
Servings: 12
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for the cake:

    • 2 sticks unsalted butter, at room temperature
    • 2 cups sugar
    • 4 eggs, at room temperature
    • 2 tsp. vanilla 
    • 2 3/4 cup all purpose flour
    • 1/4 cup cornstarch
    • 1/4 cup poppy seeds
    • 1 tsp. salt
    • 1/2 tsp. baking soda
    • 1/2 tsp. baking powder
    • zest of 4 large lemons (about 1/3 cup)
    • 1/2 cup fresh lemon juice
    • 1 cup buttermilk, at room temperature

for the lemon simple syrup:

    • 1/2 cup fresh lemon juice
    • 1/2 cup sugar

for the lemon glaze:

    • 1 cup powdered sugar
    • 2 tbsp. lemon juice, or more if needed 

1. Preheat the oven to 350. Spray a bundt cake pan with non-stick cooking spray.
2. In the bowl of your stand mixer beat the butter on medium speed for 1 minute or until light and creamy. Slowly add in the sugar and beat for 2 minutes more, then add the eggs and vanilla.
3. Meanwhile add the flour to a large bowl. Whisk in the cornstarch, poppy seeds, salt, baking soda and baking powder.
4. Add the lemon zest and just to the stand mixer then alternate between adding the flour mixture and the buttermilk until both are fully combined. The batter will be thick.
5. Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
6. Meanwhile, prepare the simple syrup by combining the lemon juice and sugar in a medium saucepan over medium heat and stirring constantly until the sugar has dissolved. Set aside to let cool slightly.
7. Place a wire rack over a serving dish or pie plate. Invert the cake onto the rack. Pour the slightly cooled simply syrup over the cake. Allow the cake to continue cooling.
8. Meanwhile, prepare the glaze by whisking together the powdered sugar and lemon juice until a glaze of your desired consistency and taste is reached. Drizzle the glaze over the cooled cake.
9. Slice and serve.

It doesn’t get much more lemon-y than this. I only managed a small slice or two of this cake but the tart lemon flavor really came through in this cake. The simple syrup and glaze really enhanced the flavor, adding just enough sweetness to this somewhat dense cake.

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