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Moist Lemon Poppyseed Bundt Cake Recipe with Easy Cream Cheese Glaze

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A moist and tender lemon poppyseed bundt cake bursting with fresh citrus flavor, topped with a tangy and smooth cream cheese glaze. Perfect for gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons poppyseeds
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 medium lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 cup (240 ml) buttermilk
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Glaze:
  • 4 ounces (115 grams) cream cheese, softened
  • 1 cup (120 grams) powdered sugar
  • 2 tablespoons (30 ml) fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly to avoid sticking. Set aside.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and poppyseeds until evenly combined.
  3. In a large bowl, use an electric mixer to beat softened unsalted butter with granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
  5. Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with dry ingredients. Beat on low speed just until combined after each addition. Be gentle to avoid overmixing.
  6. Add fresh lemon juice and gently fold it into the batter with a spatula.
  7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean and the top is golden and springs back to a gentle touch.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
  10. To make the cream cheese glaze, beat softened cream cheese until smooth. Gradually add powdered sugar, fresh lemon juice, and vanilla extract. Mix until creamy and pourable. If too thick, add a splash of milk.
  11. Drizzle the cream cheese glaze evenly over the cooled cake. Let it set for 10-15 minutes before slicing.

Notes

Use softened butter (not melted) for best texture. Zest lemons before juicing to maximize flavor. Be gentle when mixing to avoid a dense cake. Let the cake cool completely before glazing to prevent glaze from melting off. Adjust glaze thickness with milk or powdered sugar as needed. For gluten-free, use a 1-to-1 gluten-free flour blend. Dairy-free options include coconut yogurt and vegan cream cheese.

Nutrition

Keywords: lemon cake, poppyseed cake, bundt cake, cream cheese glaze, lemon poppyseed, easy dessert, moist cake, lemon dessert

Find it online: https://wigglebite.com/moist-lemon-poppyseed-bundt-cake-recipe-with-easy-cream-cheese-glaze/