Looking for a show-stopping dessert that will wow your guests and tantalize your taste buds? Look no further than our lemon poppy seed bundt cake with cream cheese frosting! Bursting with bright, zesty lemon flavor and studded with crunchy poppy seeds, this cake is a true delight for the senses. And with a rich, tangy cream cheese frosting to top it off, it’s the ultimate indulgence for any occasion.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1/4 cup poppy seeds
- 1 cup whole milk
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the lemon juice and zest, followed by the poppy seeds.
- Gradually beat in the flour mixture, alternating with the milk, until the batter is smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- To make the cream cheese frosting, beat the cream cheese and butter together until smooth.
- Add the powdered sugar, vanilla extract, and lemon juice, and beat until the frosting is light and fluffy.
- Spread the frosting over the cooled cake and serve.
Nutritional Information
Servings per recipe: 12
Calories per serving: 639
Total fat: 30g
Saturated fat: 18g
Cholesterol: 136mg
Sodium: 274mg
Total carbohydrates: 89g
Dietary fiber: 1g
Sugars: 68g
Protein: 6g
Cooking Time
Total time: 1 hour 15 minutes
Prep time: 20 minutes
Cook time: 45-50 minutes
Cooling time: 15 minutes in pan + additional time on wire rack
Equipment
10-inch bundt pan
Electric mixer
Bowl
Wire rack
Spatula
Serving Suggestions
This lemon poppy seed bundt cake with cream cheese frosting is the perfect dessert for any occasion. Serve it at a brunch or afternoon tea for an elegant touch, or make it the centerpiece of your dessert table at your next party. For an extra special treat, top each slice with a dollop of whipped cream and a sprinkle of lemon zest.
Variations
If you want to mix things up a bit, there are plenty of ways to customize this recipe to your liking. Try adding some fresh berries to the batter for a burst of fruity flavor, or swap out the lemon juice and zest for lime or orange for a different citrusy twist. You could also add a teaspoon of almond extract to the batter for a nutty flavor, or swirl in some raspberry jam for a touch of sweetness.
Substitutions
If you don’t have all the ingredients on hand, don’t worry! There are plenty of substitutions you can make to still achieve a delicious result. For example, you can use buttermilk instead of whole milk for a tangier flavor, or swap out the poppy seeds for chia seeds or sesame seeds. You can also use margarine instead of butter, or replace the cream cheese in the frosting with mascarpone cheese.
Storage
This lemon poppy seed bundt cake with cream cheese frosting can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. To keep it fresh, wrap it tightly in plastic wrap or aluminum foil. You can also freeze the cake for up to a month if you want to save it for later. To thaw, simply let it come to room temperature on the counter for a few hours before serving.
Tips
When making the cream cheese frosting, be sure to use softened butter and cream cheese so that they blend together smoothly. If they are too cold, you’ll end up with lumpy frosting. Also, be sure to let the cake cool completely before frosting it, or the frosting will melt and slide off the cake.
Notes
This lemon poppy seed bundt cake with cream cheese frosting is best served fresh, so try to make it the day you plan to serve it. If you have leftovers, be sure to store them properly to keep the cake from drying out.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make the cake a day or two ahead of time and store it at room temperature or in the refrigerator. Just be sure to wait until the cake is completely cool before wrapping it up to prevent condensation from forming.
Can I freeze this cake?
Yes, you can freeze this cake for up to a month if you wrap it tightly in plastic wrap or aluminum foil. To thaw, simply let it come to room temperature on the counter for a few hours before serving.
Can I make this cake without poppy seeds?
Yes, you can leave the poppy seeds out of the batter if you prefer. The cake will still be delicious!
Can I use margarine instead of butter in this recipe?
Yes, you can use margarine instead of butter if you prefer. Just be sure to use a high-quality margarine that is suitable for baking.
Personal Thoughts
As a lover of all things lemon, this bundt cake with cream cheese frosting is one of my absolute favorite desserts. The bright, citrusy flavor of the cake is perfectly complemented by the rich, tangy cream cheese frosting, making it a truly decadent treat for any occasion. And with plenty of variations and substitutions to try, it’s a recipe that never gets old. So why not give it a try and see for yourself how delicious it can be?