About
When life gives you lemons, make Lemon Poppy Seed Cake–and not just metaphorically speaking! You'll need some fresh, tart lemon juice for the fluffy, poppy-seed-spattered-cake, the sticky and sweet soak, and the sugary, ivory-tinted glaze. With that in mind, you know that each bite will be abounding in lemony-bright deliciousness. So grab your best bundt pan, make a beautiful Lemon Poppy Seed Cake, and enjoy every sweet moment life brings!
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour, can substitute regular whole wheat flour or all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- zest of 5 medium lemons
- 10 tablespoons unsalted butter
- 3 large eggs
- 1 1/4 cups low-fat buttermilk
- 2/3 cup whole milk Greek yogurt
- 1/2 cup lemon juice
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons poppy seeds
- For the lemon soak:
- 1/2 cup lemon juice
- 1/2 cup granulated sugar
- For the lemon glaze:
- 1 cup powdered sugar, plus more as needed
- 1 1/2 tablespoons lemon juice, plus more as needed
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease and flour a 10-cup bundt pan or spray with floured baking spray.
Step 3 -In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, briskly whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, and salt.
Step 4 -In a separate large bowl, place 1/2 cup granulated sugar.
Step 5 -Zest the lemons directly into the sugar.
Step 6 -With your fingers, rub the zest into the sugar until it is moist and fragrant.
Step 7 -Add the butter, eggs, buttermilk, Greek yogurt, 1/2 cup lemon juice, honey, vanilla extract, and almond extract to the sugar mixture, briskly whisking it together until thoroughly combined.
Step 8 -Add the wet ingredients all at once to the dry ingredients.
Step 9 -Mix on low speed for 30 seconds.
Step 10 -Gradually increase the speed to medium-low.
Step 11 -Continue mixing the batter until the ingredients are thoroughly combined, about 30 seconds-1 minute.
Step 12 -Scrape down the batter from the bottom and sides of the bowl, then mix again on low speed for 1 minute.
Step 13 -Stir in the poppy seeds until evenly distributed.
Step 14 -Pour the batter into the prepared pan.
Step 15 -Bake for 20 minutes.
Step 16 -Rotate the pan 180 degrees.
Step 17 -Continue baking until the cake looks nicely browned at the edges and a toothpick inserted in the center comes out clean, about 15-25 minutes.
Step 18 -While the cake bakes, in a small saucepan, heat the 1/2 cup lemon juice and the remaining granulated sugar on high over the stove-top, whisking the lemon mixture until the sugar dissolves. Set the lemon to soak aside.
Step 19 -Place a wire rack over a baking sheet.
Step 20 -Take the cake out of the oven and place it on the wire rack to cool for 10 minutes in the pan.
Step 21 -Use a thick, sharp knife to check around the edges of the cake and loosen any edges that are stuck.
Step 22 -Invert the cake onto the rack and let it cool completely.
Step 23 -While the cake is cooling, spoon half of the lemon soak slowly over the cake so that the cake can absorb it.
Step 24 -Wait 1 minute.
Step 25 -Slowly spoon the remaining soak over the cake.
Step 26 -Let the cake sit for 30 minutes.
Step 27 -While the lemon-soaked cake is sitting, in a small bowl, whisk together the powdered sugar and the remaining lemon juice, adding a little more sugar or lemon juice as needed to make it a thick but pourable smooth glaze.
Step 28 -Drizzle the glaze generously over the cooled cake, allowing some to drip down the sides.
Step 29 -Transfer the cake to a serving plate.
Step 30 -Slice and serve at room temperature.
