Lemon Poppy Seed Bundt cake

Lemon season is officially in a full swing in the South of France. I (Zuzana) used this opportunity to do some lemon shopping at our local market in Menton. You can find a step-by-step guide how to choose good lemons here.

 

Lemon Poppy Seed Bundt cake is great all year-round recipe, which is refreshing and not too sweet. If you are a big fan of lemons (like we are), this is a recipe for you.  

This lemony recipe is easy-peasy, light, moist and requires only a few simple ingredients. It’s topped with a homemade lemon glaze and it is perfect for beginners.  

 

Bundt cake takes its name from the pan in which it is baked, the "Bundt pan". It is another useful gadget for baking at home. Happy Baking 😊

Ingredients

350g all-purpose flour

30g maizena

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

40g poppy seeds

230g butter, softened to room temperature plus little extra for greasing the bundt pan

400g granulated sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

zest of 4 large lemons 

juice of 2 large lemons 

240ml buttermilk, room temperature – recipe below

Lemon syrup for coating

100g granulated sugar

juice of 2 large lemons 

How to prepare butter milk at home 

Mix 240ml milk with 2 tablespoon of lemon juice. Leave to rest for 10 mins. Et voilà 

Instructions 

Pre heat oven to 180°C.

1. Grease and flour cake pan.  We recommend using bundt cake pan.

2. In a large bowl combine 350g all-purpose flour and 30g maizena, 1 teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda and 40g poppy seeds. Set aside.

3. Using a handheld mixer beat the butter on high speed until smooth and creamy – about 1 minute.

4. Add 400g granulated sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides.

5. Add the 4 eggs and 2 teaspoons of vanilla extract. Beat until combined. Scrape as needed.

6. Add zest of 4 lemons and lemon juice of 2 lemons.

7. Slowly combine wet and dry ingredients.

8. Add buttermilk. Mix well, but do not overmix. The batter will be slightly thick.

9. Pour the batter evenly into the bundt pan. Bake for 40 - 43 minutes or until a toothpick inserted into the cake comes out clean. Set aside and let it cool down. Invert bundt cake onto a plate you want to keep it on (you won't be able to move a cake afterwards).

10. Cook a syrup. Combine the granulated sugar and lemon juice in a saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Set aside. Let cool down.

11. Spoon the syrup over cooled bundt cake.