When it’s the dead of winter in our neck of the woods, tropical citrus fruit season is at its peak. That makes this the perfect time to bake with the sunny flavours of lemons, limes and oranges. My Lemon Poppyseed Bundt cake is super light and tender, thanks to the addition of tangy buttermilk. Laced with lemon zest and drizzled with a bright lemon glaze, this simple-to-make cake is a perfect winter pick-me-up.
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 3 tbsp poppy seeds
- 1/2 tsp salt
- 1 cup buttermilk, at room temperature
- 1 tsp vanilla extract
- grated zest and juice from two lemons
- 1/2 cup salted butter, softened
- 2 cups sugar
- 1/2 cup vegetable oil
- 3 eggs, at room temperature
- 1 cup powdered sugar
- 2-3 tbsps fresh squeezed lemon juice
- grated lemon zest, for decorating (optional)
- Preheat oven to 325F and grease a 10-inch bundt or ring cake pan with non-stick cooking spray.
- In a bowl, mix together the flour, baking soda, poppy seeds and salt. Set aside.
- In a separate small bowl, whisk together the buttermilk, vanilla, lemon juice and zest.
- Using an electric mixer fitted with the paddle attachment, cream together the butter, sugar and oil. Mix until light and fluffy. This will take about two minutes.
- Reduce mixer speed to low. Add in one-third of the flour mixture, followed by one- third of the buttermilk mixture. Continue adding the flour and buttermilk mixtures in two alternating batches until fully incorporated.
- Spoon batter into prepared pan. Bake for 60-70 minutes, until toothpick inserted in centre of cake comes out clean. Cool cake completely on a wire rack before glazing.
- For the glaze: in a small bowl, whisk together the powdered sugar and the lemon juice. If the glaze is too thin, a little extra powdered sugar. If it is too thick, use a little more lemon juice to thin it out. Drizzle glaze over completely cooled cake.