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Glazed Lemon Poppy Seed Cake

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“Woman's World 5/9/00. This takes a lemony-good buttermilk Bundt cake and makes it better than ever with poppy seeds for a little crunch. Top it with luscious strawberries for the perfect spring dessert!”
READY IN:
1hr 55mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan.
  2. Combine flour, baking powder, soda, and salt; set aside.
  3. With mixer at high speed beat butter until fluffy, about 2 minutes. Beat in granulated sugar until fluffy. Reduce speed to medium; beat in eggs, one at a time, until combined, about 3 minutes. Reduce speed to low; beat in 1/2 cup lemon juice and zest. Beat in flour mixture alternately with buttermilk until combined; stir in poppy seeds. Increase speed to high; beat 1 minute. Pour into pan.
  4. Bake until toothpick inserted into center comes out clean, about 1 hour. Run knife between cake and pan to loosen; cool in pan on rack 25 minutes. Remove from pan; cool completely on rack.
  5. Combine confectioners' sugar with remaining lemon juice. Pour over cake. Just before serving, fill center with berries.

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