Lemon Poppyseed Bundt Cake Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. A recipe for homemade lemon poppyseed pound cake infused with a lemony simple syrup and topped with a lemon glaze. A few things to note about this recipe: The simple syrup is KEY to really taking this cake over the top. It’s what separates this cake from every other lemon pound cake out there. I spooned it over the top of my inverted cake. Next time, I think I’ll try to use a squeeze bottle to “inject” the simple syrup into the middle of the cake while it’s still in the cake tin. I could have lived without the glaze on top, but it gives the cake a finished look that I really like. There are some SERIOUS fat ingredients in this cake that really give it the moisture and fullness that we love in a pound cake. You’ll need shortening (this is a really important contributor for softness in an otherwise dense cake), 5 eggs, a cup of WHOLE milk, and a cup of butter! What’s my favorite part about this recipe? OMG– that simple syrup!! The parts of the cake that get soaked in that syrup are seriously like magic. I was practically licking the plate to get the bits of cake and syrup that had stuck to it. So, SO good. Don’t skip it! Continue to Content Lemon Poppyseed Bundt Cake Yield: 16 Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 2 minutes A recipe for homemade lemon poppyseed pound cake infused with a lemony simple syrup and topped with a lemon glaze. Print Ingredients 3 cups all purpose flour 1 tbsp baking powder 3/4 tsp salt 3 cups sugar 1 cup butter, room temperature 1/2 cup shortening 5 large eggs 1 cup whole milk 6 tbsp lemon juice 1 lemon, zested 2 tbsp poppyseeds For the simple syrup: 1/2 cup sugar 1/4 cup lemon juice 1/4 cup water For the lemon glaze: 1 cup powdered sugar 2 tbsp lemon juice Instructions Preheat oven to 350ºF. Mix together the flour, baking powder, and salt in a medium bowl and set aside. In the bowl of a stand mixer, cream together the butter, shortening, and sugar. Add eggs one at a time, mixing after each addition. Add the dry ingredients in three additions, alternately with the milk (I added 1/2 cup of milk at a time-- so I did flour-milk-flour-milk-flour). Mix in the lemon juice, lemon zest, and poppyseeds. Generously grease and flour a bundt cake pan. Pour the batter in and bake for 55-60 minutes. Allow the cake to cool for 15 minutes in the pan, and then invert cake onto wire rack to cool completely*. Drizzle syrup over the cake and allow time for the syrup to soak in. Top with a lemon glaze if desired (recipes follow). For the simple syrup: Over medium-high heat, whisk together the sugar, lemon juice, and water until it reaches a boil and the sugar has dissolved completely. Let cool for about 10 minutes. For the lemon glaze: Whisk together the powdered sugar and lemon juice until smooth. Notes *You may want to put the cake back in the pan after it has cooled so that you can pour the simple syrup over it and allow it to soak into the cake instead of drizzling it over top like I did. Next time, I'll return it to the pan and try to inject the syrup into the middle of the cake. calories 497 % Daily Value * Total Fat 23 g 35 % Saturated Fat 12 g 61 % Monounsaturated Fat 7 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 91 mg 30 % Sodium 234 mg 10 % Potassium 67 mg 2 % Total Carbohydrate 69 g 23 % Dietary Fiber 1 g 4 % Sugars 52 g Protein 5 g 10 % Vitamin A 100 % Vitamin C 10 % Calcium 57 % Iron 2 %
