Insanely moist and incredibly tender Bundt Cake. Featuring lemon and poppy seeds. It doesn’t get much better.
Hi Everyone! My name is Kathi and I’m completely obsessed with lemons. I thought I’d give you a couple of weeks after posting these lemon bars before hitting you with another lemon dessert. And just when I couldn’t wait any longer, I finally decided to share the cake of my dreams with all of you. Because I happen to be convinced that this is the one thing everyone should serve for their Easter Sunday brunch.
Perfectly lemony, bright and just beyond scrumptious. Everything a good lemon bundt cake should have and so much more.
When I say cake of my dreams, I am nowhere close to exaggerating. This is easily the best bundt cake I’ve ever eaten and quite frankly, I couldn’t keep myself from stopping. Nibbling on just one corner 9of my third slice) quickly turned into devouring the entire piece. And I have absolutely no regrets. NONE.
Now I don’t think you need a special occasion to prepare a wonderfully delectable cake. If we’re in the mood for a piece of homemade cake, I gladly head into the kitchen and see what I can come up with. While we don’t eat dessert every night after dinner, I like to make a special palate pleaser every so often. This cake totally and completely hit it out of the park. So much so that I would definitely make it again for visitors we’re looking to spoil, for a fun get together or a celebration.
Good doesn’t even begin to describe the wonderfulness of this lemon experience.
I definitely think that the combination of quite a few eggs, butter, milk, and oil has everything to do with the moistness and tenderness of the cake. But another contributing factor is the addition of 1 package of instant vanilla pudding.
I’ve tried making lemon bundt cakes without adding my secret ingredient, but the vanilla pudding has totally transformed and elevated my cake. I would have never thought that something like that could make such a big difference, but it does.
The cake is finished with a creamy, sweet and tangy glaze. The way it should be, if you ask me.
Hope you give it a go!
- 2 1/2 cups all-purpose flour
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 tablespoons poppy seeds
- 1 cup (2 sticks) unsalted butter
- 2 1/2 cups granulated sugar
- lemon zest (from 3 large lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup canola oil
- 1 tablespoon vanilla extract
- 5 large eggs
- 1/2 cup milk
- 1 cup confectioner's sugar
- 1 1/2 tablespoons heavy cream
- 1 1/2 tablespoons freshly squeezed lemon juice
- Preheat oven to 350 degrees F. Grease and flour a bundt pan. Set aside.
- 1. In a medium bowl, whisk together flour, pudding mix, salt, baking powder, and poppy seeds.
- 2. In the bowl of your stand mixer (using the whisk attachment), cream together butter and sugar. Add lemon zest, lemon juice, oil, and vanilla and stir until incorporated. Add eggs (one at a time). Whisk in milk. Finally, add flour mixture and mix until just incorporated and no lumps remain.
- Pour batter into the prepared bundt pan and place in the oven. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and place pan onto a wire rack to cool for 10 minutes. Tap pan onto the counter (to loosen the cake) and invert onto a serving platter or cake stand. Let cool completely.
- 3. Once cake has cooled, whisk together the glaze by combining all of the ingredients and stirring until smooth. Pour evenly over the cake, let sit for 15 minutes before cutting.