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.
