Zesty Lemon Poppyseed Bundt Cake

Name: Zesty Lemon Poppyseed Bundt Cake
Total time: 75 min
Ingredients: 450g white sugar; 225g unsalted butter, softened; 4 eggs; 60g poppy seeds; 60g finely grated lemon zest; 1 teaspoon vanilla extract; 330g all-purpose flour; 5g salt; 3g baking soda; 3g baking powder; 240ml buttermilk

Indulge in the tangy sweetness of this zesty lemon poppyseed bundt cake, a moist and flavorful treat with a delightful crunch from the nutty poppy seeds.

75 min

easy

10 servings

539kcal

calories

75g

carbohydrates

124mg

cholesterol

24g

fat

fiber

protein

13g

saturated fat

262mg

sodium

48g

sugar

unsaturated fat

Cake American

Ingredients

450g white sugar

225g unsalted butter, softened

4 eggs

60g poppy seeds

60g finely grated lemon zest

1 teaspoon vanilla extract

330g all-purpose flour

5g salt

3g baking soda

3g baking powder

240ml buttermilk

Directions

Step 1

Preheat the oven to 175°C. Grease a fluted tube pan (such as Bundt) generously.

Step 2

In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the poppy seeds, lemon zest, and vanilla extract.

Step 3

In another bowl, combine the flour, salt, baking soda, and baking powder. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk.

Step 4

Pour the batter into the prepared pan.

Step 5

Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean.