Lemon Poppy Seed Bundt Cake
Elevate your Easter dessert table with a show-stopping Lemon Poppy Seed Bundt Cake. It's a delightful combination of flavors and textures.
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Equipment
- 12 cup bundt pan
- mixing bowls
- hand mixer with whisk attachments or stand mixer with whisk attachment
- spatula
- kitchen scale optional but recommended
- zester
Ingredients
Lemon Poppy Seed Bundt Cake
- 2 cup all purpose flour 240 g
- 1 cup cake flour 120 g
- 1 cup unsalted butter, softened 226 g
- 2 cup sugar 400 g
- 4 eggs room temperature
- ½ cup vegetable oil 100 g
- ½ cup kefir, plain at room temperature 110 g
- 3 lemons for zest
- 1 tbsp fresh lemon juice
- 1 tsp lemon extract optional
- 2 tsp baking powder
- 2 tsp poppy seeds
- 1 tsp fine sea salt
- ½ tsp baking soda
Lemon Glaze
- 2 cup powdered sugar
- ¼ cup fresh lemon juice
- 1 - 2 tbsp milk
Instructions
Lemon Poppy Seed Bundt Cake
- 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.2 cup all purpose flour, 1 cup cake flour, 2 tsp baking powder, 2 tsp poppy seeds, 1 tsp fine sea salt, ½ tsp baking soda
- In a separate bowl add sugar. Zest lemons on top of the sugar.2 cup sugar, 3 lemons for zest
- 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.
- Add butter to lemon sugar and mix on medium high until light and fluffy. Scrape down bowl as needed.1 cup unsalted butter, softened
- Slowly drizzle oil into bowl while mixing on medium low. Make sure to mix in well, about 1 minute.½ cup vegetable oil
- Add eggs in one at a time, mixing in medium low. Mix each egg in well before adding the next.4 eggs
- When adding the last egg, also add in the lemon juice and lemon extract (optional). Mix on medium low until well combined.1 tbsp fresh lemon juice, 1 tsp lemon extract
- Add in ½ dry ingredients and mix on low until almost combined but a few flour streaks remain.
- Add kefir and mix on medium low until well combined.½ cup kefir, plain at room temperature
- Add remaining ½ dry ingredients and mix on low until just combined. Do not over mix.
- Butter and flour the bundt cake making sure to do so from top to bottom and all crevices. You can also use baking spray.
- Pour all cake batter into the bundt pan. Use a spatula or offset spatula to smooth out the cake batter so it is even.
- 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.
Lemon Glaze
- Combine powdered sugar, lemon juice and milk into a bowl. Whisk until sugar is dissolved and ingredients combined.2 cup powdered sugar, ¼ cup fresh lemon juice, 1 - 2 tbsp milk
- Drizzle ½ glaze over the cooled bundt cake and allow to set for a few minutes.
- Drizzle remaining glaze over cake. Allow to set for at least 30 to 45 minutes.
Notes
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale.
Room Temperature Ingredients. Make sure your eggs, butter and kefir is at room temperature before you begin. If your ingredients are cold then you will have a difficult time combining ingredients, or your batter may begin to curdle.
Rub Lemon Zest and Sugar Together. Using your fingers, rub the lemon zest and sugar together until it resembles coarse wet sand. This helps release the oils from the zest and bring out more of the lemon flavor.
Make Ahead. I recommend making the day prior to sharing so that you have enough time to allow the bundt cake to cool, and then glaze. Do not glaze while hot or warm because the glaze will simply melt off cake.
Tried this recipe?Let us know how it was!
