Meyer Lemon Poppy Seed Bundt Cake

We have so many lemons from Thea! They've been at the bake shop just staring at me every time I open the fridge. Meyer lemons are just so delicious and bring such a different lemon flavor to desserts.

I wanted to use the lemon juice in a glaze for a lemon poppy seed cake, but I thought that if I made the cake lemon as well it would be too much. So, I made a vanilla poppy seed cake with a fresh lemon juice glaze and lemon zest.

This recipe is so easy and the presentation really makes it seem so fancy, even though it's not! The best trick for a perfect bundt cake? Use a silicone bundt pan! Here's a link to the one I have here. It literally makes removing your cake so much easier. If you have a traditional bundt pan, make sure to grease it very very well for a clean removal.

Meyer Lemon Poppy Seed Bundt Cake

Makes 9-inch Bundt Cake

Batter

1 cup (226 grams) organic salted butter, softened

340 grams (1 1/2 cups) organic cane sugar

1 teaspoon organic vanilla extract

4 organic large eggs

1 cup organic milk

340 grams (heaping 2 1/3 cups) all natural cake flour

1 1/2 teaspoons baking powder

1 teaspoon fine sea salt

10 grams (1 tablespoon) organic poppy seeds

Glaze

284 grams (2 cups) organic powdered sugar, sifted

2 Meyer lemons

Method

Preheat the oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and milk and mix on low until combined, scraping the sides of the bowl as needed.

In a separate bowl, add the cake flour, baking powder, sea salt, and poppy seeds and whisk together. Slowly add into the mixing bowl while mixing on low, and mix until combined into a smooth batter.

Grease bundt pan very well. Pour in batter and bake for 2 hours and 15 minutes or until a wooden pick inserted in center comes out clean.

Once the cake has cooled, remove it from the pan.

To make the glaze: In a medium bowl, add the powdered sugar and juice from Meyer lemons. Whisk until combined into a smooth glaze. Pour over the top of the bundt cake.

Using the leftover Meyer lemons, zest lemon zest on top of the cake.

Store in a cake dome or in an airtight container for up to 3 days.

High Altitude - Bake at 350°F for 1 hour 45 minutes, or until a wooden pick inserted in center comes out clean.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!