Today I’m celebrating spring with a super easy and simple Lemon Poppy Seed Bundt Cake. 🍋💛 And also because I’ve always wanted this Magnolia Bundt Pan from NordicWare, and I finally got one. Many spring cakes will be made in this pan, I can feel it.
This Lemon Poppy Seed Bundt Cake couldn’t be easier to whip up! I used the reverse creaming method, which just means the butter is mixed into all the dry ingredients instead of beating butter and sugar together as the first step. I find it easier to do in a stand mixer. It’ll still work with a handheld mixer, it just might take longer!
This cake uses fresh lemon zest and juice, plus a little extra boost from lemon extract. (You can use vanilla if that’s what you have.) I love the poppy seeds here, but I’m also thinking about making again this weekend for Easter and leaving them out for a classic lemon moment. 😌
The Lemon Cream Cheese Glaze here is super delicious too. There’s only one tablespoon of cream cheese (which I scooped from a little tub of cream cheese spread I already had in my fridge), so if you don’t have cream cheese, don’t feel like you have to buy a whole block or tub of it just to make this! You can leave it out and a simple lemon glaze will be just as delicious.
Happy baking!
More lemon recipes
Easiest Lemon Tart
Lemon Poppy Seed Loaf
Lemon Snack Cake with Strawberries
Lemon Poppy Seed Bundt Cake
Prep Time: 30 minutes mins
Cook Time: 35 minutes mins
Cool time: 3 hours hrs
Total Time: 4 hours hrs 5 minutes mins
Servings: 10
Ingredients
Lemon Poppy Seed Cake:
2¼ cups all-purpose flour1½ cup sugar1 tsp baking powder½ tsp baking soda½ tsp salt¾ cup (1 ½ sticks) butter, room temperature and sliced3 large eggs room temperature1 tsp lemon extract1 tbsp lemon zest¼ cup fresh lemon juice¾ cup buttermilk room temperature1 tbsp poppy seeds
Lemon Cream Cheese Glaze:
1 cup powdered sugar1 tbsp cream cheese very soft1 tsp lemon extract2 tbsp fresh lemon juice
Instructions
To make the cake:
Preheat oven to 350°F. Grease a 10-cup bundt pan with baking spray with flour.
In the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Add butter and beat on low speed until all the butter is incorporated and mixture has a sandy consistency, about 3-5 minutes.
Add eggs, lemon extract, zest, and juice, and buttermilk. Mix on low speed until all ingredients are combined. Stir in poppy seeds.
Pour batter into the prepared pan. Bake for 32-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a couple of crumbs.
Let the cake cool completely before adding the glaze.
To make the glaze:
Combine all ingredients in a bowl and whisk until smooth and there are no lumps. I personally like a thick glaze, but if it seems too thick you can add 1 teaspoon of water until the desired consistency is reached.
Pour glaze over the cooled cake. To get a really thick layer of glaze, pour half of the glaze over the cake and let it dry completely. Then add the second half of the glaze over that. Let the glaze set before serving.
Store covered in the refrigerator for 2-3 days.
Notes
All text and images ©Bethcakes.
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