Bundt cakes like this Lemon Poppy Seed Cake are one of my favorite types of cake to make—they manage to be both a simple homey dessert and a showstopper. There really is nothing better for a home baker!
LEMON POPPY SEED CAKE FROM SCRATCH
For this bundt cake, I wanted to make a cake that was reminiscent of a pound cake with a fine, buttery crumb that had lots of lemon flavor and a generous crunch of poppy seeds.
To achieve that texture I wanted, it ultimately came down to the amount of butter. I tested the cake with 1 cup and 1 1/2 cup of butter, and more butter was definitely better.
The lemon makes its way into this cake in three ways: in the batter by way of lots of zest and some juice, in the tangy lemon syrup that soaks into the warm cake, and in the zippy lemon glaze that is drizzled over top.
And for the poppy seed crunch, I add a generous 1/4 cup of seeds. This ensures that every slice is speckled with seeds and every bite has a little crunch.