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Moist Lemon Poppyseed Bundt Cake with Zesty Glaze

moist lemon poppyseed bundt cake - featured image
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A tender, moist lemon poppyseed bundt cake with a bright citrus zing and a sweet, tangy glaze. Perfect for brunch, tea parties, or any occasion.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt
  • ½ cup (120ml) whole milk
  • Zest of 3 medium lemons (about 2 tablespoons)
  • ⅓ cup (80ml) fresh lemon juice
  • 3 tablespoons poppyseeds
  • 2 teaspoons vanilla extract
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Optional: a pinch of salt or a splash of vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
  2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides.
  5. In a separate bowl, whisk together Greek yogurt, milk, lemon juice, vanilla extract, and lemon zest.
  6. With mixer on low, alternately add dry ingredients in three parts and wet lemon mixture in two parts, starting and ending with dry ingredients. Mix just until combined.
  7. Gently fold in poppyseeds with a rubber spatula.
  8. Pour batter evenly into prepared bundt pan and smooth the top. Tap pan lightly to release air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  10. Cool cake in pan for 15 minutes, then invert onto a cooling rack and cool completely.
  11. To make glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency as needed.
  12. Drizzle glaze over cooled cake and let set for 10-15 minutes before slicing.
  13. Serve and enjoy. Store leftovers covered at room temperature for up to 2 days or refrigerate.

Notes

Use room temperature ingredients for best results. Grease and flour the bundt pan thoroughly to prevent sticking. Adjust glaze thickness by adding more lemon juice to thin or powdered sugar to thicken. Tent cake with foil if browning too quickly. Let cake cool completely before glazing to avoid melting the glaze.

Nutrition

Keywords: lemon poppyseed cake, bundt cake, lemon glaze, moist cake, easy lemon cake, zesty glaze, brunch cake, poppyseed dessert

Find it online: https://bitematrix.com/moist-lemon-poppyseed-bundt-cake-recipe-easy-zesty-glaze-tutorial/