Lemon Poppy Seed Bundt cake

Cindy Rahe

You'll need 6 to 8 lemons total for this recipe.

INGREDIENTS

For the cake:

• • 3 cups (374g) all-purpose flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 1/2 teaspoons kosher salt

  • 1/4 cup (43g) poppy seeds

  • 1 1/2 cups (339g) unsalted butter, softened

  • 2 cups (400g) sugar

  • 3 tablespoons lemon zest (from 4 to 6 lemons)

  • 4 large eggs, at room temperature

  • 1/4 cup lemon juice (from about 2 lemons)

  • 1 cup buttermilk

For the lemon syrup:

• • 1/2 cup lemon juice (from about 4 lemons)

  • 1/2 cup (100g) sugar

For the lemon glaze:

• • 1 1/2 cups (170g) powdered sugar

  • 2 tablespoons lemon juice (from 1 lemon)

  • 1 to 2 tablespoons milk

  • Pinch of kosher salt

Method:

• 1. Prep the pan: Preheat the oven to 350°F with a rack in the middle position. Generously spray a 10-cup capacity bundt pan with baking spray.

  2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

  3. Make the batter: In the bowl of a stand mixer, beat the butter until creamy. Add the sugar and lemon zest, beat for 3 to 4 minutes, or until pale and fluffy. Scrape down the sides of the bowl and beat in the eggs one at a time, scraping the bowl after each addition.

  4. Whisk the lemon juice and milk together in a measuring cup. With the mixer on medium-low, beat in a third of the flour mixture, followed by a third of the milk mixture. Continue to add the flour and milk, alternating between the two and scraping down the sides of the bowl as needed.

  5. Bake the cake: Scrape the batter into the prepared pan and even the top. Tap the pan on the counter a few times to make sure the batter settles into the crevices of the pan.

  6. Bake in the center of the preheated oven for 60 to 75 minutes, or until a toothpick inserted in the center of the cake comes out clean and the top of the cake springs back to the touch.

  7. Cool the cake: Remove the cake from the oven and cool in the pan for 15 minutes before unmolding on a wire rack. The cake should still be warm.

  8. Make the syrup and drizzle over the cake: While the cake cools in the pan, make the lemon syrup. Combine the lemon juice and sugar in a saucepan and bring it to a boil over high heat. Boil until the sugar has dissolved.

  9. Remove the pan from the heat and brush the syrup over the still-warm, unmolded cake. You should use up all the syrup. Cool completely before unmolding and icing.

  10. Ice the cake: To make the icing, whisk the powdered sugar and lemon juice together, followed by 1 tablespoon of the milk and the salt. Whisk in additional milk as needed until the icing is thin enough to pour, but still holds a ribbon on the surface.

  11. Spoon the icing over the cooled and unmolded cake. This cake keeps well, glazed or unglazed, at room temperature wrapped in plastic for 3 days. (If glazed, let the glaze set until dry to the touch before wrapping in plastic.)