Lemon poppyseed bundt 

It’s lemon season again! My apartment is filled with lemons, given in abundance from family who grows it organically and locally in their backyard. I was never really into citrus desserts, but over the years, it has grown on me. I wouldn’t necessarily pick a lemon dessert over a chocolate one but there’s something lovely and fresh about lemon flavored sweets.

Since I have more lemons than I know what to do with, I’ve been making lemon desserts like crazy. First, it was a lemon blueberry bread (which was given away before any photos were taken; hence, no blog post) and now, this…

Lemon Poppyseed Bundt
recipe modified from Sprinkle Some Sugar

Lemon Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
Zest of 2 lemons
Juice of 2 lemons
1 1/4 cups whole milk
1 stick of melted, unsalted butter
1 tablespoon poppyseed

Lemon Glaze
1 1/2 cups powdered sugar
Juice of 2 lemons


Preheat oven to 350 degrees. Grease a bundt pan. Set aside.

Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer fitted with the paddle attachment, beat eggs, lemon zest, lemon juice, sugar, and vanilla on medium until they are thickened and very pale yellow in color.

Melt butter in microwave then pour into batter and mix until smooth. Alternate flour mixture and milk into batter and mix until smooth. Add poppyseed and incorporate into batter. Pour into prepared baking pan and bake for 40-45 minutes. Allow cake to finish cooling until warm to the touch.

For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. Once cake is cooled down slightly, drizzle glaze over warm cake.

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