Lemon Poppy Seed Bundt Cake

Why You Will Love This Cake

• Ton of Lemon Flavor - this recipe uses lots of lemon zest, fresh squeezed lemon juice and the optional lemon extract. It is not missing in the lemon flavor department, and if you are a lemon dessert lover then you will adore this one.
• Easy To Make - this cake will be done from start to finish in under 2 hours. Bake the night before and decorate the following day with an easy to make glaze.

If you are a lover of lemon desserts, then I recommend also trying these Lemon Blueberry Cookies, or my Berry Cake or Lemon Snack Cake.

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Lemon Poppy Seed Bundt Cake Recipe Card for all details.

Lemons. Clearly we need lemons for a lemon cake, but we are using the zest of 3 lemons along with some of its fresh juice. Make sure to wash the lemons well before zesting.

Poppy Seeds. This recipe uses 2 teaspoons of poppy seeds, but you can add more or omit entirely if you'd like. Adding or removing will not affect the recipe.

Flours. We use a combination of all purpose flour and cake flour in this recipe. You can opt to use 2 cups of cake flour and 1 cup of all purpose flour, but just know your cake will have a very tender crumble (but still sooo good). I opted for 2 cups ap flour and 1 cup cake flour to help provide a bit more structure but still with a softness from the cake flour.

Sugar - this recipe uses granulated sugar (not pictured, my mistake!). You will zest the lemons over the sugar and then use your fingers to rub the sugar and zest together to help release the oils (and add more flavor!).

Vegetable Oil. Make sure to use vegetable oil, or canola oil so that we are not adding any unnecessary flavors to the cake (like olive oil, coconut oil, etc). The vegetable or canola oil will help provide a tender and moist cake.

Kefir. Similar to buttermilk, kefir will help add flavor and moisture to the cake. I use plain Kefir from Lifeway, but you can also substitute with buttermilk. Make sure either you use are room temperature.

Butter. I use unsalted butter, but you can use salted. If you use salted just omit the fine sea salt. Make sure your butter is room temperature.

Eggs. Make sure your eggs are room temperature before you begin. You also want to add these in one at a time, and make sure they are mixed in well before moving onto the next one.

How To Make A Lemon Poppy Seed Bundt Cake

This Lemon Poppy Seed Bundt Cake recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.

Step 1: Combine all purpose flour, cake flour, poppy seeds, baking powder, baking soda and fine sea salt into a bowl and whisk until well combined. Set aside.

Step 2: In a separate bowl add sugar. Zest lemons on top of the sugar.

Step 3: Using your fingers rub sugar and lemon zest together to release the oils from the zest. The sugar should feel like wet sand when done.

Step 4: Add butter to lemon sugar and mix on medium high until light and fluffy. Scrape down bowl as needed.

Step 5: Slowly drizzle oil into bowl while mixing on medium low. Make sure to mix in well, about 1 minute.

Step 6: Add eggs in one at a time, mixing in medium low. Mix each egg in well before adding the next.

Hot Tip! Adding and mixing the eggs in one at a time help so that the batter does not 'break' or curdle. If the ingredients are cold, or you mix in too quickly or not thoroughly then you will begin to see your batter curdle. See Troubleshooting for more details.

Step 7: When adding the last egg, also add in the lemon juice and lemon extract (optional). Mix on medium low until well combined.

Step 8: Add in ½ dry ingredients and mix on low until almost combined but a few flour streaks remain.

Step 9: Add kefir and mix on medium low until well combined.

Step 10: Add remaining ½ dry ingredients and mix on low until just combined. Do not over mix.

Step 11: Butter and flour the bundt cake making sure to do so from top to bottom and all crevices. You can also use baking spray.

Step 12: Pour all cake batter into the bundt pan.

Step 13: Use a spatula or offset spatula to smooth out the cake batter so it is even.

Step 14: Preheat oven to 350 F. Bake for 45 minutes, or until a toothpick comes out clean or almost clean with a few crumbs. Remove from oven and allow to cool on wire rack for about 15 minutes, then carefully invert and remove from bundt pan to allow it to continue cooling.

Troubleshooting

Batter Curdles. Your batter will curdle if your ingredients are cold, or if you do not mix in the eggs well enough before adding the next. It is important to mix the eggs in one by one, and mix well so that the batter (the emulsion) does not break. If you find your batter beginning to curdle then take 3 to 4 tablespoons of your mixed dry ingredients and add to the batter. This will help stabilize the batter, and you can continue on to the next steps.

Variations & Substitutions

• Flours - You can substitute with all purpose flour but be aware the cake will not be as tender. Substitution is 1:1 for the cake flour. I do not recommend using all cake flour because the cake will be too soft and not have a strong structure.
• Poppy Seeds - you can choose to add more poppy seeds to your liking, or omit entirely. Adding or removing the poppy seeds will not affect the recipe.

Storage

This cake is best served the next day but can be stored for up to 3 days at room temperature, or 5 days in the refrigerator. Wrap tightly in plastic wrap if storing at either room temperature or in the refrigerator.

If planning to freeze the baked bundt cake, double wrap in plastic wrap and place in a freezer safe container or ziplock bag. Freeze for up to 3 months. When ready to defrost, remove from freezer and allow to come to room temperature on counter - do not unwrap or open container.