Description

A light, airy, and intensely flavorful Lemon Poppy Seed Bundt Cake with a Citrus Glaze, specifically designed to be a refreshing and celebratory dessert after a long fast.

Ingredients

Scale

3 cups (375g) All-Purpose Flour
1 tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup (2 sticks / 226g) Unsalted Butter, softened
1 ½ cups (300g) Granulated Sugar
4 large Eggs, room temperature
2 teaspoons Vanilla Extract
1 cup (240ml) Buttermilk
Zest of 2 large Lemons
Juice of 1–2 large Lemons
2 tablespoons Poppy Seeds
1 ½ cups (180g) Confectioners’ Sugar (for glaze)
3–4 tablespoons Fresh Lemon Juice (for glaze)
1 teaspoon Lemon Zest (for glaze)

Instructions

Preheat oven to 350°F (175°C). Generously grease a 9-cup Bundt pan with butter and dust with flour or a flour/poppy seed mixture to prevent sticking.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk poppy seeds with 1 tablespoon of the flour mixture to prevent sinking.
In a stand mixer with a paddle attachment, cream softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
Reduce speed to medium. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until combined.
With mixer on low, add the flour mixture in three parts, alternating with buttermilk in two parts, starting and ending with flour. Mix until just combined; do not overmix.
Gently fold in the flour-coated poppy seeds using a rubber spatula.
Pour batter into prepared pan and bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely (1-2 hours).
Whisk confectioners’ sugar, 3-4 tablespoons lemon juice, and lemon zest to make the glaze. Drizzle over the completely cooled cake and let set for 15 minutes before slicing.

Notes

Room temperature ingredients are crucial to prevent curdling. Do not overmix the batter to ensure a tender crumb. The cake tastes better the next day as flavors meld. It can be stored at room temperature for up to 4 days or frozen for up to 3 months. Avoid refrigerating as it dries out the cake.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: Jewish

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 38
Sodium: 280
Fat: 16
Saturated Fat: 8
Carbohydrates: 52
Fiber: 1
Protein: 5

Keywords: Yom Kippur break fast, lemon poppy seed bundt cake, citrus glaze, post-fast dessert, holiday baking, easy bundt cake