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Moist Lemon Poppy Seed Bundt Cake Recipe with Easy Vanilla Bean Glaze

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A soft and tender lemon poppy seed bundt cake with a silky vanilla bean glaze, perfect for any occasion and easy to make with simple pantry staples.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • ¼ cup (60 ml) fresh lemon juice
  • Zest from 2 medium lemons
  • 3 tablespoons poppy seeds, lightly toasted
  • Seeds from 1 vanilla bean
  • 1 ½ cups (180 g) powdered sugar, sifted (for glaze)
  • 3–4 tablespoons (45–60 ml) milk (whole milk preferred, for glaze)
  • Seeds from ½ vanilla bean (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or baking spray containing flour, then dust lightly with flour and tap out excess.
  2. Toast 3 tablespoons of poppy seeds in a dry skillet over medium heat, stirring constantly for about 2 minutes until fragrant. Remove from heat and let cool.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla bean seeds and lemon zest.
  6. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk and lemon juice, starting and ending with dry ingredients. Mix just until combined.
  7. Fold in toasted poppy seeds gently with a spatula.
  8. Pour batter into prepared bundt pan and smooth the top with an offset spatula.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if browning too fast.
  10. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze, whisk powdered sugar, milk, vanilla bean seeds, and lemon juice until smooth and pourable. Adjust milk to desired consistency.
  12. Drizzle glaze over cooled cake and let set for about 15 minutes before slicing.

Notes

Toast poppy seeds to enhance flavor and crunch. Use room temperature ingredients for better mixing and texture. Grease and flour bundt pan thoroughly to prevent sticking. Let cake cool completely before glazing to avoid melting the glaze. Adjust milk in glaze for desired thickness. Can substitute gluten-free flour or dairy-free alternatives as noted.

Nutrition

Keywords: lemon cake, poppy seed cake, bundt cake, vanilla bean glaze, moist cake, easy dessert, lemon poppy seed, homemade cake

Find it online: https://fizzlefork.com/moist-lemon-poppy-seed-bundt-cake-recipe-with-easy-vanilla-bean-glaze/