Here is an interesting observation for you. A lot of my Mexican friends don't like lemony deserts. After talking with a friend last week about this same topic, I decided to ask other friends about their preference on lemony deserts. 4 out of 5 said they don't like any desert made with lemons; key lime pie, lemon bars, lemon cake, etc. You get the idea. We all concluded that it's due to the fact that we put lime/lemon juice in most of our savory dishes!! Yes we correlate limes & lemons with savory foods. Not sweets. It was actually interesting to hear I was not alone!
Not until recently I was the same way. That goes to show you that you can develop your tastes. Mr. Delish is big into lemony desserts so you may say that I had no choice but to convert. He has requested lemony dessert in the past (including this gorgeous cake) so little by little my taste buds have change to the point I really enjoy them now. I don't like them too puckery though and the lemon flavor must be mild. I still prefer the strong lemon flavor for savory foods 😉
I think it's one of those flavors that you either love or hate right?....How about you? What's your preference on lemony desserts?
Either way I think you'll LOVE this beautiful Lemon Poppyseed Bundt Cake. It's does not have a very strong lemon flavor and I have no doubt it will fit all kinds of taste buds. It has the perfect hint of lemon to satisfy that kind of craving. But if you like a more intense flavor I would recommend you increase the lemon juice by 2 tablespoons or ½ tablespoon of lemon zest.
Recipe adapted from The Kitchn
Lemon Poppyseed Bundt Cake
For the Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 large egg yolks
- 2 tablespoons lemon zest
- ⅓ cup lemon juice
- 1 cup ricotta
- 1 ½ teaspoons poppy seeds
For the glaze
- 1 vanilla bean split lengthwise and seeds scraped out
- 1 ½ cups powdered sugar sifted
- 2 tablespoons milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- Mix together the flour, baking powder, baking soda & salt. Set aside.
- In a large bowl, using an electric mixer over medium speed, cream the butter until light and fluffy.
- Add the sugar and beat until mixed well and has a fluffy consistency.
- Beat in the eggs one at a time, then stir in the lemon seat and lemon juice, followed by the ricotta.
- Add in the flour mixture mixing just until incorporated.
- Using a spatula, fold in the poppy seeds and pour batter into prepared pan.
- Bake 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer.
- Combine the vanilla bean seeds with the powdered sugar and milk. Whisk until smooth.
- Pour over warm cake.
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you'll be able to see your notes.
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.