Lemon Poppy Seed Bundt Cake

Servings: 12

Total time: 1 Hour 8 Minutes

Is it too early for spring baking? Well, we're looking forward to spring and summer so we're jumping right in with this lemon poppy seed bundt cake! It's the perfect pop of spring!

INGREDIENTS

For cake:
3 cups (360g) all-purpose flour, plus more for dusting
2 tablespoons poppy seeds
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon Diamond Crystal® Baking Salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 cup buttermilk
⅓ cup fresh lemon juice
For candied lemon peel:
1-2 lemons
1 cup water
2 cups granulated sugar, divided
For glaze:
1 ½ cups powdered sugar
2-3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract

DIRECTIONS

For cake: Preheat oven to 350°F. Grease and lightly flour a 10-cup bundt pan. Whisk together flour, poppy seeds, baking powder, baking soda and baking salt.
Beat together butter and sugar in large bowl until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add lemon zest and vanilla and stir until combined.
Combine buttermilk and lemon juice in a measuring cup and set aside.
Gradually add dry ingredients to butter mixture in 3 additions, alternating with buttermilk mixture, mix just until combined. Transfer batter evenly to prepared pan. Bake until a toothpick inserted into center comes out clean, about 35-40 minutes.
For candied lemon peel: Remove peel from lemon in long strips, using a sharp knife or vegetable peeler. Scrape off any white pith from inner peel to reduce bitterness and slice into smaller strips, as needed. Combine water and 1 cup of granulated sugar in a small saucepan over medium heat, stirring until sugar is dissolved. Bring to a simmer and add lemon peel strips. Simmer until peels are tender, about 6-8 minutes. Transfer peels to wire rack and let cool at least 10 minutes. Place remaining sugar in small bowl and add cooled peels, tossing gently to coat with sugar. Set aside.
Let cake cool in its pan for 10 minutes, then invert onto wire rack to cool completely.
For glaze: Whisk together powdered sugar, lemon juice and vanilla until smooth.
Drizzle glaze over cooled bundt cake. Garnish with candied lemon peel. Enjoy!