Lemon Poppy Seed Bundt Cake
A buttery lemon Bundt cake dotted with poppy seeds, brushed with lemon syrup and finished with a white lemon glaze. Makes 12 generous slices. Batch yield: 1 large glazed Bundt cake, cut into 12 slices. One serving: 1 slice, approximately 140 g after baking, syrup absorption and glazing. Allow approximately 4 hours 50 minutes overall: 45 minutes softening, 30 minutes preparing and mixing, 55 minutes baking, 15 minutes cooling in the tin, 120 minutes cooling after unmoulding, 5 minutes glazing and 20 minutes setting. prep_minutes is the 235 minutes of elapsed time outside the oven, including softening and all cooling and setting. cook_minutes is one oven batch, estimated at 55 minutes. Preheating overlaps softening. Active prep includes about 5 minutes making syrup during baking and 5 minutes unmoulding and soaking during cooling; these are not added again to elapsed time. Baking and complete cooling may take slightly longer depending on the oven and room temperature. Appliances: Conventional or fan oven; Electric hand mixer; Hob. Equipment: 25 cm diameter, approximately 9 cm deep, 2.8-litre metal Bundt tin; Digital kitchen scales; Measuring jug; Mixing bowls; Whisk; Flexible spatula; Fine grater; Citrus juicer; Fine sieve; Pastry brush; Small saucepan; Wire cooling rack; Rimmed tray; Skewer; Serving plate; Knife. Allergens: Contains wheat flour, butter, buttermilk and eggs. Check packaged ingredients for any additional product-specific allergen or cross-contact information. Nutrition is estimated per one of 12 equal slices, including syrup and glaze. Storage: Once the glaze has set, keep airtight for up to 2 days at a cool room temperature, or refrigerate for up to 5 days. Bring refrigerated slices towards room temperature before eating. Freeze individually wrapped slices in an airtight container for up to 2 months; thaw wrapped in the refrigerator overnight. The glaze may become softer or slightly tacky after refrigeration or freezing.
235 min
Prep
55 min
Cook
12
Serves
496
Calories
Macros · per serving
7g protein
74g carbs
19g fat
Ingredients
For 12 servings
- 350 g Plain (all-purpose) flour
- 30 g Cornflour (cornstarch)
- 4 g Baking powder
- 2 g Bicarbonate of soda (baking soda)
- 4 g Fine salt
- 35 g Poppy seeds
- 235 g Unsalted butter
- 405 g Caster or granulated sugar
- 4 whole eggs Large eggs
- 18 g Finely grated lemon zest
- 205 ml Fresh lemon juice, strained
- 10 ml Vanilla extract
- 240 ml Buttermilk
- 150 g Icing sugar
Instructions
- 1
Allow 45 minutes for the butter to soften until easily indented but not oily. Bring the eggs and buttermilk towards room temperature alongside it. During the final 15 minutes, preheat the oven to 175°C/350°F conventional or 155°C/310°F fan, with a shelf just below the centre.
- 2
Use a metal Bundt tin approximately 25 cm (10 inches) across and 9 cm (3½ inches) deep, with a 2.8-litre (12-cup) capacity. Brush every groove and the centre tube with 10 g of the softened butter. Dust with 10 g of the flour, rotating the tin to coat it, then tap out any loose excess.
- 3
Whisk the remaining 340 g flour with the cornflour, baking powder, bicarbonate of soda, salt and poppy seeds. In a jug, stir together the buttermilk, 100 ml lemon juice and vanilla.
- 4
Using an electric hand mixer, beat the remaining 225 g butter with 325 g of the sugar and all the lemon zest for 3–4 minutes, until noticeably paler and fluffy. Beat in the eggs one at a time, scraping down the bowl between additions. A slightly curdled appearance at this stage is harmless.
- 5
On the lowest mixer speed, add the flour mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with flour. Finish with a spatula, scraping the bottom of the bowl. Stop as soon as the thick batter is evenly combined; do not beat it smooth for an extended time.
- 6
Spoon all the batter into the prepared tin and level the surface. The tin should be no more than three-quarters full. Bake for approximately 55 minutes, checking from 50 minutes. It is ready when the top springs back gently, the edges begin to release and a skewer inserted into the thickest part comes out without wet batter. Allow up to 60 minutes if needed. Do not taste raw batter, and wash utensils and surfaces that have touched raw eggs or flour.
- 7
During the final 10 minutes of baking, put the remaining 80 g granulated sugar and 80 ml lemon juice in a small saucepan. Heat gently on the hob, stirring until the sugar dissolves, then simmer for 1 minute. Remove from the heat.
- 8
Leave the baked cake in its tin on a wire rack for 15 minutes. Gently loosen the exposed edges and centre tube, then invert onto the rack over a rimmed tray. Make fine holes over the warm cake with a skewer. Brush the lemon syrup over it in several passes, allowing each application to soak in. Spoon any collected syrup back over the cake.
- 9
Let the cake cool completely on the rack, allowing approximately 120 minutes after unmoulding. Do not glaze while it is warm, or the icing will run off.
- 10
Sift the icing sugar into a bowl and stir in the remaining 25 ml lemon juice to make a thick, white, pourable glaze. Transfer the cooled cake to a serving plate and spoon the glaze over its crown, letting it drip down the sides. Allow 20 minutes for the surface to set, then cut into 12 equal slices.
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