Lemon-Poppy Seed Bundt Cake Recipe

Name: Lemon-Poppy Seed Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 350u00b0.
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
Spoon batter into 12-cup Bundt pan coated with baking spray. Bake at 350u00b0 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
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
Spoon glaze over cake. Sprinkle with grated lemon rind, if desired. Cool completely before slicing.

1433

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake:, 1 1/4 cups granulated sugar, 6 tablespoons unsalted butter, softened, 1/4 cup canola oil, and more.

Yes, Lemon-Poppy Seed Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Poppy Seed Bundt Cake

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