Meyer Lemon Poppyseed Bundt Cake

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It’s Meyer Lemon season and I’ve been buying bags of them for weeks!  Meyer Lemons have a more orange yellow color and are a bit sweeter then regular lemons.   I can’t usually find them but they’ve had bags of them at Walmart lately so I’ve been picking up a bag a week and using them in a variety of recipes.   There’s nothing like a lemon dessert or dressing to brighten someone’s day.

Today I wanted to use the Meyer Lemons in a traditional lemon recipe.  One of my favorite lemon recipes is lemon poppyseed cake. I love the sweet and tart combination of the cake along with the little poppyseeds studding the cake.

I was going to make this cake in a loaf pan like I normally do but sometimes that makes it come out a little dense.   I wanted a lighter and fluffier cake so I opted for a Meyer Lemon Poppyseed Bundt Cake.  Not only does the inside get nice and fluffy but the edges gets brown and firmer.  It makes for a really tasty cake.

While I could have just left it alone at that I opted to put on a glaze.   I went with a simple lemon juice and powdered sugar glaze.  It adds just the right amount of sweetness and tartness to the top of the cake.  It also adds just a little bit of moisture as well.

The resulting cake is a light lemon flavored cake studded with poppyseeds.  It’s a pretty light yellow color and it tastes great.  It sweet with just a bit of tartness from the glaze and lemon juice.   This was the perfect cake to take to work on a cold day to brighten everyone’s mood.

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Meyer Lemon Poppyseed Bundt Cake

Yield: serves 16

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

A delicious Meyer Lemon Cake studded with poppyseeds and topped with a lemon glaze.

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Ingredients

For the cake:

• 3 c. flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 sticks butter
• 2 c. sugar
• 4 eggs
• 2 Tablespoons poppyseeds
• 1 Tablespoon vanilla
• zest and juice of 4 Meyer lemons
• 1 c. milk

For the glaze:

• 1 c. powdered sugar
• Juice of 1 Meyer lemon

Instructions

1. Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray and set aside.
2. In a large bowl combine the flour, salt, baking powder, and baking soda. Mix well and set aside.
3. In another large bowl combine the butter and sugar. Beat until smooth.
4. Add in the eggs and stir until combined.
5. Add half the flour mixture to the butter mixture and mix well.
6. Add in the poppyseeds, vanilla, lemon juice and zest, and half the milk and stir well.
7. Add the remaining flour and milk and mix until combined.
8. Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for 15 minutes. Run a knife around the edges of the pan and turn onto a wire rack to cool completely.
9. In a small bowl whisk together the powdered sugar and lemon juice. Drizzle over the top of the cake.

Notes

Recipe adapted from Sally's Baking Addiction