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Lemon Poppy Seed Bundt Cake with Lemon Icing

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Two slices of poppy seed cake with a light glaze are displayed on a white plate, showing a moist, crumbly texture and visible poppy seeds.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • ¾ cup buttermilk
  • 2 tbsp. Poppy seeds
  • 1/4 cup lemon juice
  • 3 tbsp. Powdered sugar

Lemon icing

  • 2 cups icing sugar
  • 1 tbsp lemon juice
  • 2 tsp milk or until it reaches the correct consistency

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a bowl, combine flour, baking powder, baking soda, lemon zest, and salt. Set aside.
  • With a hand mixer, cream the butter until fluffy. Add the sugar and cream for 4 minutes or until pale and fluffy.
  • Add eggs one at a time, mixing after each addition until combined. Add vanilla and lemon juice. Mix until incorporated.
  • Add the dry ingredients and buttermilk alternating between the two, ending with the dry ingredients.
  • Fold in the poppy seeds with a spatula.
  • Grease a Bundt cake and fill with cake batter. Bake for 35-40 minutes until golden brown or until toothpick inserted near the center comes out clean.
  • Mix together the 3 tbsp powdered sugar and 1/4 cup lemon juice. Brush on poppy seed cake while still warm but not hot.
  • For the glaze: In a medium bowl, combine powdered sugar, lemon juice and milk until it reaches a thick but spreadable consistency. If icing is clumpy, strain through a sieve. Pour over cooled bundt cake and serve.