Lemon Poppy Seed Cake | Renee Conner

Preheat your oven and prepare the bundt pan.

In a mixing bowl, cream together the granulated sugar, softened unsalted butter, and vegetable oil until light and fluffy.

Add the lemon zest and mix well.

In a separate bowl, whisk together the eggs, lemon juice, and vanilla extract (or lemon extract).

Gradually add the egg mixture to the butter mixture, mixing until combined.

In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Fold in the poppy seeds.

Pour the batter into the prepared bundt pan and smooth the top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For the glaze, mix the powdered sugar with the reserved lemon juice until smooth and drizzle over the cooled cake.

Equipment Needed

Spice Level: