Favourite Lemon Poppyseed Cake
Submitted by cinntri
Tender lemon bundt cake with poppy seed crunch, drenched in a warm citrus glaze that turns each slice into a melt-in-your-mouth experience.
YIELD
16 servingsPREP
25 minCOOK
50 minREADY
1 hrsThis lemon poppy seed bundt cake delivers bakery-level moisture through a genius glaze technique: poke holes all over the warm cake, then pour on a heated lemon-sugar syrup that soaks straight through.
Fresh lemon zest folded into the batter creates bright citrus flavor in every bite, while poppy seeds add subtle crunch and visual appeal.
The oil-based batter (no creaming butter required) stays incredibly moist for days, making this a perfect make-ahead dessert for brunch gatherings or afternoon tea.
Pro Tips
- Poke holes generously: Use a fork to create dozens of holes across the entire surface so glaze penetrates deep into the cake.
- Warm glaze is essential: Heat the sugar-lemon juice mixture until sugar just dissolves for maximum absorption.
- Cooling patience pays off: Let the glazed cake rest 30 minutes before slicing so the syrup sets without being sticky.
Ingredients
Directions
In electric mixer blend oil, sugar and eggs.
Add milk and vanilla.
Blend.
Sift flour, baking powder.
Add salt and poppyseeds. On low speed add dry ingredients to wet and blend just until combined.
Fold in lemon rind by hand.
Pour batter into an oiled 6 to 8 cup bundt cake pan.
Bake in a 350℉ (180℃) F oven for 40 to 50 minutes or until done.
To make glaze, combine the ½ cup sugar and lemon juice.
Heat, stirring, until sugar is just dissolved.
Remove cake from oven, cool 10 minutes then invert on to plate.
Using a fork, poke holes over entire surface of cake and carefully pour on glaze.
Let soak before serving.
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