Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Lemon Poppyseed Bundt Cake
You’ll LOVE this beautiful Lemon Poppyseed Bundt Cake. It has the perfect hint of lemon to satisfy that kind of craving.
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
12
servings (about 1.5 cup)
Calories
513
kcal
Author
Ana Frias
Ingredients
For the Cake
3
cups
all-purpose flour
2
teaspoons
baking powder
1/2
teaspoon
baking soda
3/4
teaspoon
salt
1
cup
2 sticks unsalted butter, softened
2
cups
granulated sugar
4
large eggs
2
large egg yolks
2
tablespoons
lemon zest
1/3
cup
lemon juice
1
cup
ricotta
1 1/2
teaspoons
poppy seeds
For the glaze
1
vanilla bean
split lengthwise and seeds scraped out
1 1/2
cups
powdered sugar
sifted
2
tablespoons
milk
Instructions
Cake
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.
Glaze
Combine the vanilla bean seeds with the powdered sugar and milk. Whisk until smooth.
Pour over warm cake.
Notes
If you like a more intense lemon flavor I would recommend you increase the lemon juice by 2 tablespoons or 1/2 tablespoon of lemon zest.
Nutrition
Serving:
1
slice
|
Calories:
513
kcal
|
Carbohydrates:
72
g
|
Protein:
9
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Cholesterol:
102
mg
|
Sodium:
329
mg
|
Potassium:
37
mg
|
Fiber:
1
g
|
Sugar:
48
g
|
Vitamin A:
13
IU
|
Calcium:
46
mg
|
Iron:
2
mg