Lemon Poppy Seed Cake
This Lemon Poppy Seed Cake is a delightful fusion of zesty lemon and crunchy poppy seeds, embodying the freshness of spring in each bite. Moist, flavorful, and incredibly simple to make, it’s the perfect dessert for any occasion. Treat yourself to a slice of happiness today!
Equipment
- Nordic 12 Cup Bundt Pan
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons poppy seeds
- 2 cups granulated sugar
- ½ cup lemon zest
- 1 cup butter (unsalted, room temperature)
- 1 cup buttermilk
- 4 large eggs
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice (freshly squeezed)
- 1 to 2 tablespoons milk (or as much as needed)
Instructions
- Preheat your oven to 350°F. Generously spray a Nordic bundt cake pan with cooking spray, ensuring all crevices are coated. This is crucial for easy cake removal later.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and poppy seeds. Make sure everything is well mixed, and set the bowl aside.
- In the bowl of your mixer, add the granulated sugar and lemon zest. Using the whisk attachment, mix for a couple of minutes until they are blended together. Then, add the butter and beat until the mixture is light and fluffy, which should take about 4 minutes.
- To the mixer, incorporate buttermilk and eggs. Mix well for about 2 to 3 minutes until everything is smooth and combined.
- Gradually add half the flour mixture into the mixer and mix until it's well incorporated. Then, add the remaining flour mixture and continue mixing until no flour streaks remain. Transfer the batter to the prepared baking pan, smoothing the top with a spatula.
- Place the cake into the preheated oven and bake for 55 to 65 minutes. Keep an eye on it, and check for doneness by inserting a toothpick in the center; it should come out clean when done.
- While the cake is baking, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and vanilla extract. The glaze should be runny, so add milk as needed, about a tablespoon at a time, until you achieve your desired consistency.
- Once the cake is baked, let it cool in the bundt pan for about 10 minutes. If necessary, run a knife around the edges to loosen it. Then, carefully flip the cake onto a cake tray. Allow it to cool for another 10 to 20 minutes before glazing.
- Drizzle your prepared lemon glaze generously over the cake. Once glazed, cut into slices and enjoy this delightful treat!
Notes
- Don’t worry: If your glaze comes out translucent, as it dries, the color will become more white and absorb into the cake.
- Use enough lemons: About 3 large lemons yield ½ cup of zest, but this varies based on size.
- Avoid overmixing: This will lead to a denser cake texture.
- Stick to metal pans: Nonstick metal pans work best for easy release.
- Proper greasing: Ensure your bundt pan is well greased to prevent sticking.
- Patience is key: Allow the cake to cool properly for easy removal from the pan.