Description
Ina Garten’s lemon poppyseed cake delivers zesty, sunshine-filled flavor with remarkable elegance. Fresh citrus notes and delicate poppy seeds create a perfect balance of texture and brightness that will delight dessert enthusiasts seeking a classic, refined treat.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups granulated sugar
- 2 ¾ cups all-purpose flour
- ½ pound (227 grams) unsalted butter, room temperature
- 4 extra-large eggs, room temperature
- ⅓ cup poppy seeds
Liquid & Flavoring Ingredients:
- 1 cup buttermilk
- ¾ cup lemon juice
- ⅓ cup lemon zest (from 4–5 large lemons)
- 1 teaspoon vanilla extract
- 1 ½ tablespoons lemon juice
Supplementary Ingredients:
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup confectioners’ sugar
- Nonstick baking spray with flour (e.g., Baker’s Joy)
Instructions
- Infuse buttermilk with poppy seeds and allow to marinate for approximately 120 minutes (2 hours). Preheat the oven to 350°F (177°C). Thoroughly coat a 10-inch Bundt pan with non-stick baking spray, ensuring complete coverage.
- Utilize an electric mixer to cream butter and granulated sugar until light and voluminous. Incorporate eggs individually, ensuring thorough blending after each addition. Fold in pure vanilla extract and freshly grated lemon zest. Periodically scrape down the mixing bowl’s sides to maintain uniform consistency.
- In a separate mixing vessel, meticulously sift together all-purpose flour, cornstarch, kosher salt, baking powder, and baking soda. Ensure ingredients are evenly distributed and free of lumps.
- Introduce 1/4 cup (60 milliliters) of freshly squeezed lemon juice into the buttermilk and poppy seed mixture. Gradually integrate the dry flour mixture and buttermilk mixture into the creamed butter base, alternating between the two. Begin and conclude with the flour mixture to achieve optimal texture.
- Gently transfer the cake batter into the prepared Bundt pan, spreading evenly. Bake in the preheated oven for 40-50 minutes, or until a wooden skewer inserted into the center emerges clean. Simultaneously, prepare a tangy lemon syrup by heating 1/2 cup (100 grams) of granulated sugar with 1/2 cup (120 milliliters) of lemon juice until dissolved. Once the cake is removed from the oven, immediately drench with the warm syrup. Allow the cake to rest and absorb the syrup for 30 minutes.
- Craft a luminous glaze by whisking confectioners’ sugar with fresh lemon juice until smooth. Delicately drizzle the glaze over the cooled cake, allowing it to cascade down the ridges of the Bundt pan.
Notes
- Transform ordinary cake moments into extraordinary culinary experiences with this sunshine-packed lemon poppyseed delight.
- Create magical flavor depths by allowing buttermilk and poppy seeds to mingle and soften for two luxurious hours.
- Unleash vibrant citrus intensity through freshly zested lemons and just-squeezed juice that dance across your taste buds.
- Achieve cloud-like tenderness by gently sifting dry ingredients and blending with precision to avoid tough, dense textures.
- Master professional baking techniques by carefully alternating wet and dry ingredients, preventing overmixing and ensuring a perfectly soft crumb.
- Elevate moisture and flavor with a hot lemon syrup drizzle that penetrates every delectable layer, transforming a simple cake into a memorable dessert.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 590 kcal
- Sugar: 46 g
- Sodium: 188 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 135 mg