The classic combination of lemon poppy seed in this delicious bundt.
I actually can’t believe it’s already been a month since the last #BundtBakers challenge. It seems to have come up so fast, but maybe that’s only because this is my 3rd (!!) bundt this month, which is a little crazy. I wonder if people are getting sick of the bundts. Is that even possible?? I didn’t think so.
This month’s Bundt Bakers theme, Lemon, was chosen by Anne at From My Sweet Heart. I love lemon desserts. Maybe even more than chocolate. Lemon tarts, lemon meringue pie, lemon bars, lemon loaves… I’m drooling as I type this. So I was super excited for a Lemon theme this month, even though I’d made a Meyer Lemon Bundt a few months ago. This month, I got to test out a new recipe and a new bundt pan.
I scored this Blossom bundt for $25 at Homesense a couple months ago, but haven’t had a good opportunity to use it. To be honest, it’s not my favorite pan, but I could not pass up a $25 deal (they’re usually about $50 in Canada). This lemon poppy seed bundt seemed like the perfect excuse to try it out.
I modified the recipe from my Meyer Lemon Bundt cake for this, and it turned out great.
Contrary to what the photos show, there are no blackberries in this bundt. They were just used as a pretty garnish, and I think they compliment the cake perfectly.
A sugar dusting was all this pretty cake needed, but you could totally do a glaze instead if you prefer.
Pretty flecks of poppy seeds and lemon zest. Super moist and fluffy, with just the perfect amount of density.
Lemon Poppy Seed Bundt Cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup poppy seeds
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1/8 cup lemon zest approx. 3 lemons
- 4 large eggs
- 2 tsp vanilla
- 3/4 cup milk room temperature
- 1/2 cup sour cream room tepmerature
- 1/4 cup lemon juice approx. 2 lemons
- Preheat oven to 350F and grease a 10-12 cup Bundt pan with cooking spray.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds until well combined.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
- Add sugar and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition.
- Add vanilla, sour cream, lemon zest, and lemon juice. Beat well to combine.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
- Bake for 50mins or until a toothpick inserted into the center comes out mostly clean.
- Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack.
- Cool completely before dusting with powdered sugar.
I can’t take my eyes off that cake. It looks gorgeous and that pan <3
Pinned and yummed!
Thank you Richa!! 🙂
Tired of Bundts? How is that even possible? And that pan is stunning. I love the overhead shot.
Lara Tartacadabra says
Such a beautiful cake, Liv, love the combination of poppy seeds and lemon, I wanted to try it myself but in the end chose lemon and basil 😉 Thanks for the great recipe!
Thanks so much Laura! Lemon and basil sounds amazing!
Hermoso y delicioso su bundt cake.
Gracias Irmina! 🙂
Roland (and Ben (and Zelda)) says
I’m so glad you’re posting bundt cake recipes. I just bought a classic bundt cake pan from the local re-use shop called New-To-You (all proceeds go to the community) and I’m itching to make some bundt cakes!
Oh yay!! This is a great recipe to start with I think :D. Are you guys all settled in on Pender Island?
Roland (and Ben (and Zelda)) says
We’re settled and beavering away at building the groundwork for the farm to start it properly next year. We’re so busy!!! Part of that is establishing a market garden. The other part is renovating centenarian fruit trees. We got our first harvest of tiny sweet red gage plums, and today it will be a harvest of what might be Shiro Japanes plums – lovely, super sweet yellow plums. Amidst all that is finding time to build housing for some goats and cows. We already have a house for the chicken, but before we can get to any of this, in the animal yard, we have to dig out an old pond that’s silted over. We started a Web site and just have to get used to updating it! Come see! http://www.valleyhomefarm.ca/
WOW, that sounds like quite the 180 from your lives in Port Moody 🙂 Going to check out your site now!
Lauren @ Sew You Think You Can Cook says
Your blossom bundt pan is stunning – is it your favorite after this recipe?!
It was a perfect choice for highlighting those poppy seed specks.
Thanks Lauren! The pan has definitely grown on me :).
Love the combo of Lemon and poppy seeds… Gorgeous cake you have it there…
Thanks Shilpi! 🙂
Wendy, A Day in the Life on the Farm says
Great minds Olivia and I love the pan.
Thanks Wendy! 🙂
Olivia I am so impressed with how beautifully your cake came out….especially from such a detailed bundt cake pan! Did you grease it with butter and flour or a spray?
Thanks so much Avril! All I did is grease it generously with some cooking spray! Oh and I prayed when turning it out, hah! 😀
I never get to reading your recipe in one go because I keep admiring the beautiful photos. One gorgeous cake . Stunning as usual.
Thank you so much Ansh! <3
Love that pop of color from the berries in the middle, Olivia! You are absolutely right about the cake not needed anything but a sprinkle of icing sugar.
Thank you Stacy!! 😀
What a gorgeous cake and awesome clicks! Love your bundt pan.I would love to make this cake but first I have to find the black poppy seeds, we don’t get them here…
Oh really?? I hope you can find them, they add a great flavour, but you can totally make this cake without them as well :).
June @ How to Philosophize with Cake says
Love the pan! Bundt cakes are fun like that, it is so easy to change the shape. I might have to join this bundt baker thing, since–well, who doesn’t love bundt cakes? 🙂
It’s SO fun June. I love having a theme and a target each month for something to bake. Plus it’s a pretty awesome group of bakers/bloggers 🙂
Tux | Brooklyn Homemaker says
I cannot stop staring at this gorgeous cake. Your photos are absolutely stunning. I’m insane with jealousy and think I need to invest in better lenses! hahaha!
Anyway- I certainly hope no one is getting sick of bundts! I like to think of myself as bringing bundt cakes into the modern age, and I think you’re doing the same! My bundt posts are some of the most popular on my blog!
My bundt posts seem to be really popular too! I love the bundts, LOVE them. And I agree about bringing them into the modern age!
Regarding photos, mine improved a lot when I got the 50mm lens, but I saw a much more drastic improvement when I started using Lightroom and figured out manual mode on my camera! And PS, your photos are every bit as stunning and I have perused a lot of yours for inspiration!
Mel @ The Refreshanista says
wowza, this cake is stunning! what an interesting pan shape- way prettier than the usual bundt 🙂 i love that you used poppy seeds, so pretty and tasty.
Thank you Mel! 🙂
I fall in love with your recipe!! What a great job!!!
Rebekah @ Making Miracles says
That cake is just gorgeous! The texture looks PERFECT!!
Thanks so much Rebekah! The texture was so good!
We both chose the same combination. Your bundt looks gorgeous and elegant… love the pics!
Thanks Aisha! I’m off to check yours out now :).
Cali @ Cali's Cuisine says
A lovely creation – inside and out!
Stunning. Gorgeous. And I MUST get that pan.
Thanks so much Renee! The pan makes for a pretty stunning cake, right?? 🙂