Are you craving a deliciously moist and flavorful cake that’s as beautiful as it is tasty? Then look no further! This Lemon Poppy Seed Bundt Cake is the perfect recipe for those moments when you want something special, yet surprisingly easy to make. It's a delightful combination of bright citrus notes, delicate poppy seeds, and a tender crumb that will leave everyone wanting more. Perfect for brunch, afternoon tea, or even a simple weeknight dessert, this recipe is a guaranteed crowd-pleaser. Let's get baking!
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- Powdered sugar, for dusting (optional)
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly. This step is crucial for easy removal of the cake later. You can also use baking spray with flour for a quick solution.
Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting this aside ensures a smooth mixing process later.
Cream Together the Wet Ingredients:
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer, but you can also do it by hand, though it will take a bit more elbow grease.
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Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry:
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can lead to a tough cake.
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Stir in the poppy seeds.
Bake to Perfection:
- Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Serve:
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Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to cool evenly.
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Once completely cool, dust with powdered sugar, if desired.
Tips for Baking Success:
- Room Temperature Ingredients: Using softened butter and room temperature eggs ensures proper emulsification and a smoother batter.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix only until the ingredients are just combined.
- Properly Greased Pan: A well-greased and floured Bundt pan is essential for preventing the cake from sticking.
Variations:
- Glaze it Up: Add a lemon glaze by whisking together powdered sugar with lemon juice until you reach your desired consistency.
- Add Berries: Fold in fresh or frozen blueberries or raspberries for an extra burst of flavor and color.
- Spice it Up: Add a ½ teaspoon of cinnamon or nutmeg for a warm, comforting twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-20g
- Saturated Fat: 10-12g
- Sugar: 25-30g
This Lemon Poppy Seed Bundt Cake recipe is a delightful addition to your repertoire of easy recipes and healthy meals. It's a simple yet impressive homemade cooking creation, perfect for any occasion. Enjoy the deliciousness!