Description

This Lemon-Poppy Seed Cake is a burst of sunshine in every bite! I love its tender, moist crumb, its bright, lemony flavor, and the delightful crunch of poppy seeds. It is a classic

Ingredients

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For the Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, at room temperature
2 tsp. vanilla extract
3 Tbsp. lemon zest, plus ¼ cup lemon juice
3 cups all-purpose flour
1 ¼ tsp. salt
¾ tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
¼ cup poppy seeds
Nonstick baking spray

For the Glaze:

1 cup powdered sugar
1 ½ Tbsp. lemon juice

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Instructions

1. Prepare the Oven and Pan:

Preheat the oven to 350°F (175°C).

Spray a 12-cup Bundt pan generously with nonstick baking spray. Make sure to coat all the nooks and crannies of the pan to prevent the cake from sticking.

2. Cream Butter and Sugar: In the bowl of an electric mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), beat the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes.

3. Add Eggs, Vanilla, and Lemon Zest:

With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Stop to scrape the sides of the bowl as needed.

Stir in the vanilla extract and lemon zest until combined.

4. Combine Dry Ingredients: In a medium bowl, stir together the all-purpose flour, salt, baking powder, and baking soda until combined.

5. Combine Wet Ingredients (Separately): In a small bowl, stir together the buttermilk, poppy seeds, and fresh lemon juice until combined.

6. Alternate Adding Dry and Wet Ingredients to Batter: Gradually add about one-third of the flour mixture to the butter mixture with the mixer on medium-low speed.

Stir in half of the buttermilk mixture, followed by another third of the flour mixture.

Repeat with the remaining buttermilk and flour mixtures, ending with the flour mixture. Mix until all ingredients are just incorporated. Be careful not to overmix.

7. Pour Batter into Pan:

Pour the batter into the prepared Bundt pan, spreading it evenly.

8. Bake: Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes.

9. Cool in Pan:

Transfer the cake pan to a wire rack and allow the cake to cool in the pan for 10 minutes.

10. Invert and Cool Completely: Carefully invert the cake onto a wire rack and allow it to cool completely, about 2 hours.

11. Make the Glaze:

While the cake is cooling, make the glaze.

In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Add more lemon juice, a teaspoon at a time, if needed, to reach desired consistency.

12. Glaze and Serve: Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Let the glaze harden for at least 15 minutes before slicing and serving. Enjoy your beautiful and delicious Lemon-Poppy Seed Cake!