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5 from 1 vote

Lemon Poppy Seed Bundt Cake

This lemon poppy seed bundt cake is packed with fresh lemon flavor. A lemon simple syrup further intensifies the fresh flavor, as does the lemon glaze on top.
Prep Time30 minutes
Cook Time50 minutes
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 10 people

Ingredients

For the cake:

  • 2¾ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 tablespoons poppy seeds
  • ¾ (230g) cup butter unsalted, at room temperature
  • 1¾ cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon zest about 3 medium lemons
  • ⅓ cup fresh lemon juice about 3 medium lemons
  • ¼ cup vegetable oil
  • 1 cup plain full-fat yogurt

For the lemon simple syrup:

  • ½ cup granulated sugar
  • ½ cup fresh lemon juice about 4 medium lemons

Lemon glaze

  • 1 cup confectioners' sugar
  • 2-3 tablespoons fresh lemon juice

Instructions

Make the cake:

  • Lower the oven rack to the lower third position and preheat oven to 350°F (177°C). Spray a 10-inch bundt pan with cooking spray and set aside.
  • In a large bowl, sift together the flour and cornstarch. Whisk in the salt, baking powder, baking soda and poppy seeds. Set aside.
  • In a large mixing bowl, beat the butter and sugar together on high speed until pale and creamy (about 2 minutes). Scrape down the sides of the bowl with a spatula as needed. Mix in the eggs one at a time, and add the vanilla. On low speed, mix in the lemon juice, lemon zest and oil.
  • With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the yogurt, beginning and ending with the dry ingredients. Mix each addition until just incorporated. Do not overmix.
  • Spoon the batter into the prepared pan and evenly distribute it. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean. My cake was done at 50 minutes. Check on the cake in the last 15 minutes of cooking: if the top seems to be browning too much, cover the cake with aluminium foil until it's finished baking. Once done, remove from oven and allow to cool inside the pan for 10 minutes.

Make the lemon simple syrup:

  • Combine the granulated sugar and lemon juice in a small saucepan and cook over medium heat. Stir constantly, cooking until the sugar has completely dissolved. Remove from heat and set aside.
  • After 10 minutes, invert the cake onto a wire rack set over a large plate or tray. A cookie sheet worked perfectly for me. Spoon the syrup over the top of the cake. Allow cake to cool completely, then transfer to a serving plate before topping with the glaze.

Make the glaze:

  • In a small bowl, mix together the confectioners' sugar and 2 tablespoons of the lemon juice. If glaze is too thick, add more lemon juice a tablespoon at a time. If it's too runny, add more confectioners' sugar. Spoon glaze over the cake. Allow to harden for 15 minutes, then slice and serve.

Notes

  1. Store cake in an air-tight container at room temperature for up to 2 days or up to 1 week in the refrigerator.
  2. Unglazed cake can be frozen for up to 2 months.
  3. 3 cups of cake flour can be used instead of the all-purpose flour/cornstarch mix.
  4. Greek yogurt or plain yogurt work well here, just be sure to use full-fat versions with no added sugar.