Lemon-Poppy Seed Bundt Cake

Photo: Oxmoor House

A favorite flavor combination—lemon and poppy seeds—enhances this version of the classic Bundt cake.

Yield: Serves 16 (serving size: 1 slice)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 263
  • Fat: 10g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2g
  • Protein: 3.2g
  • Carbohydrate: 40.5g
  • Fiber: 0.8g
  • Cholesterol: 37mg
  • Iron: 1.6mg
  • Sodium: 141mg
  • Calcium: 79mg

Ingredients

  • Cake:
  • 1 1/4 cups granulated sugar
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 10 ounce cake flour (about 2 1/2 cups)
  • 1/4 cup poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 1% low-fat buttermilk
  • Baking spray with flour
  • Glaze:
  • 1 tablespoon unsalted butter
  • 1 cup powdered sugar
  • 3 to 4 teaspoons fresh lemon juice
  • Grated lemon rind (optional)

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Place granulated sugar, 6 tablespoons butter, and oil in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 tablespoon lemon rind, 2 tablespoons lemon juice, and vanilla. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  3. 3. Spoon batter into 12-cup Bundt pan coated with baking spray. Bake at 350° for 38 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Invert cake onto a plate.
  4. 4. To prepare glaze, combine 1 tablespoon butter, powdered sugar, and 3 teaspoons lemon juice in a medium bowl; stir until smooth, adding remaining 1 teaspoon lemon juice, if necessary, to reach drizzling consistency.
  5. 5. Spoon glaze over cake. Sprinkle with grated lemon rind, if desired. Cool completely before slicing.
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