Ina Garten Lemon Poppy Seed Cake

Ina Garten Lemon Poppy Seed Cake, a make ahead Bundt soaked in lemon syrup, stays moist for days after baking. Poppy seeds soak in buttermilk for two hours first, so each slice has real crunch and tang. It's an easy dessert you can bake days before you need it.

The two-hour buttermilk soak lets poppy seeds soften, so they blend into the batter instead of sitting on top like dry specks. Skip it and the seeds turn gritty, which throws off the whole texture.

Source: Make It Ahead (2014)

Ina Garten Lemon Poppy Seed Cake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

575

kcal

A buttery Bundt packed with poppy seeds softened in buttermilk, soaked in lemon syrup after baking, and topped with a pourable lemon glaze.

Ingredients

• 1 cup buttermilk, shaken
  

• 1/3 cup poppy seeds (1.75 ounces)
  

• Nonstick baking spray with flour, such as Baker's Joy
  

• 1/2 pound (2 sticks) unsalted butter, at room temperature
  

• 2 1/2 cups granulated sugar, divided
  

• 4 extra-large eggs, at room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
  

• 2 3/4 cups all-purpose flour
  

• 1/4 cup cornstarch
  

• 1 teaspoon kosher salt
  

• 1/2 teaspoon baking powder
  

• 1/2 teaspoon baking soda
  

• 3/4 cup freshly squeezed lemon juice, divided
  

• 1 cup sifted confectioners' sugar
  

• 1 1/2 tablespoons freshly squeezed lemon juice

Directions

• Soak the poppy seeds: Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Prep the pan: Preheat the oven to 350 degrees. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• Cream the butter: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Mix the batter: Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour.
• Bake the cake: Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Make the syrup: Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside.
• Soak the cake: When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• Glaze and serve: For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, KitchenAid Artisan 5-quart stand mixer, Microplane zester grater, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk adds tang and helps the poppy seeds soften during the two-hour soak. You can substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk, then letting it sit for 10 minutes. The flavor won't be identical, but the texture will still work.

How do I store this cake?

Once the cake is baked and soaked with the lemon syrup, wrap it tightly and refrigerate for up to 3 days. Add the glaze right before serving. Bring it to room temperature before slicing, since cold cake tastes muted.

Can I make this cake ahead of time?

This cake was designed for making ahead. Bake it, soak it with the lemon syrup, then wrap and refrigerate for up to 3 days. The syrup keeps the crumb moist while the flavors develop. Glaze it right before serving at room temperature.

Do I need a Bundt pan for this recipe?

A standard 10 to 12 cup Bundt pan works best because the shape gives you more surface area for the lemon syrup to soak in. You could use two 9x5 loaf pans instead, but watch the bake time closely since loaves cook faster. The syrup distribution won't be as even either.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice makes a big difference here because the recipe uses so much of it, both in the batter and the syrup. Bottled juice has a flat, cooked taste that becomes obvious at this volume. With 4 to 5 lemons, you'll have enough juice and zest for the whole recipe.