Sweet, simple, luscious glazed lemon poppy seed Bundt cake to bring sunshine to even the coldest of days.
When it comes to lemon desserts, what I run into often is finding the right balance between tart and sweet. And too much flavor vs. no flavor at all. But this lemon Bundt cake nails it. Lemon is worked into every single component:
Even when used in each layer, the lemon flavor doesn’t taste overwhelming. The cake itself is balanced out with sweet vanilla and rich buttery flavors. The simple syrup seeps into the cake creating that mouthwatering moist texture. And the lemon glaze on top? Well that’s just a given. What’s cake without some frosting?!
For the softest, most cakey texture (read: the best texture!)—I like to use creamed butter and cake flour in the batter. Creamed butter and sugar provide a deliciously cakey base for the recipe. And as you might remember from my red velvet cake, cake flour produces a sensationally soft cake. I don’t use it all the time for my cakes and cupcakes, but for Bundt cakes that are usually a little heavier, it’s just perfect. I actually ran out of it when I began making this cake. (A good reminder to measure out all your ingredients before beginning a recipe.) So I used all-purpose flour with some cornstarch (this is a quick “DIY” cake flour substitute).
Bundt cakes have the tendency to be a little dry, so let’s use a few eggs for tenderness and buttermilk for a moist texture. Some poppy seeds add a sprinkle of light crunch and let’s use lots of fresh lemon zest and juice for flavor.
The simple syrup, which goes onto the cake as it cools, is crucial. I’ve been toying around with using simple syrups on cakes for the past few months. A drizzle of homemade lemon syrup over this cake puts it over the top. It gives the edges, which can dry out quickly, moisture and flavor. In fact, I ate the syrup-soaked edges of the cake before even making it to the center of the cake. They’re the BEST part.
So, the simple “soaking” syrup. It’s imperative.
A light glaze made from confectioners’ sugar and lemon juice finishes things off.
Lick-the-plate-good.
This blissful sunshine cake, everyone, is the epitome of lemon desserts. And the perfect cure for those cold winter blues.
If you crave these flavors but don’t quite need a large Bundt cake, give my lemon poppy seed bread or lemon poppy seed muffins a try.
This lemon poppy seed Bundt cake is full of fresh lemon flavor! Don't skip the simple syrup; it's the best part. Bundt cakes are usually a little heavier, so don't expect a super light texture. Soft and cakey, most definitely. Avoid overbaking, which can dry out your cake. Read the recipe in full before beginning. You will need 4 and 1/2 large lemons total.
