Introduction
Are you looking for a cake that is zesty, light, and easy to make? Look no further than this lemon poppy seed bundt cake without buttermilk. This recipe is perfect for those who don’t have buttermilk on hand but still want to enjoy a delicious cake with a refreshing citrus flavor. With a moist texture and a delightful crunch from the poppy seeds, this cake is sure to become a favorite. Let’s get started with the ingredients.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vegetable oil, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and beating until just combined.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutritional Information
Each slice of lemon poppy seed bundt cake without buttermilk contains approximately:
- Calories: 462
- Carbohydrates: 58g
- Protein: 6g
- Fat: 23g
- Saturated Fat: 10g
- Cholesterol: 89mg
- Sodium: 217mg
- Potassium: 157mg
- Fiber: 1g
- Sugar: 36g
- Vitamin A: 443IU
- Vitamin C: 4mg
- Calcium: 111mg
- Iron: 2mg
Cooking Time
The total time to make this lemon poppy seed bundt cake without buttermilk is approximately 1 hour and 10 minutes. This includes preparation, baking, and cooling time.
Equipment
- 10-inch bundt pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer
- Cooking spray or butter for greasing the pan
- Cooling rack
Serving Suggestions
This lemon poppy seed bundt cake without buttermilk is perfect for any occasion. It’s a great dessert to serve at a summer barbecue, a potluck, or a family gathering. You can also serve it as a midday snack with a cup of tea or coffee. Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Variations
- Replace the lemon zest and juice with orange zest and juice for a citrus variation.
- Add 1/2 cup of fresh blueberries to the batter for a burst of color and flavor.
- Replace the poppy seeds with chia seeds for a healthier twist.
- Top the cake with a lemon glaze made with powdered sugar and lemon juice for added sweetness.
Substitutions
- If you don’t have vegetable oil, you can use canola oil or melted coconut oil instead.
- If you don’t have fresh lemons, you can use bottled lemon juice instead.
- If you don’t have all-purpose flour, you can use cake flour or gluten-free flour instead.
- If you don’t have granulated sugar, you can use brown sugar or coconut sugar instead.
- If you don’t have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe.
Storage
This lemon poppy seed bundt cake without buttermilk can be stored in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days. To freeze, wrap the cooled cake tightly in plastic wrap and foil and store it in the freezer for up to 2 months.
Tips
- Make sure all of your ingredients are at room temperature before starting the recipe.
- Don’t overmix the batter, as this can make the cake tough.
- Grease the bundt pan well to prevent the cake from sticking.
- Let the cake cool in the pan for 10 minutes before removing it to prevent it from falling apart.
- Dust the cake with powdered sugar just before serving to prevent it from getting soggy.
Notes
If you don’t have a bundt pan, you can use a 9×13-inch baking pan instead. Adjust the baking time to 25-30 minutes or until a toothpick inserted in the center comes out clean.
Frequently Asked Questions
Can I make this cake without poppy seeds?
Yes, you can omit the poppy seeds if you prefer. The cake will still be delicious.
Can I use lemon extract instead of fresh lemon juice?
Yes, you can use lemon extract instead of fresh lemon juice. Use 1 teaspoon of lemon extract in place of the lemon juice.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. This lemon poppy seed bundt cake without buttermilk is a must-try recipe for anyone who loves citrus flavors. With its moist texture, crunchy poppy seeds, and zesty lemon flavor, it’s the perfect dessert for any occasion. Whether you’re serving it at a summer barbecue or as a midday snack, this cake is sure to impress. So what are you waiting for? Give this recipe a try and enjoy a refreshing slice of lemon poppy seed bundt cake.