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Perfect Lemon Poppy Seed Bundt Cake Recipe with Easy Lavender Honey Glaze

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A bright and cheerful lemon poppy seed bundt cake with a subtle floral lavender honey glaze, perfect for special occasions or a cozy weekend treat.

Ingredients

Scale
  • 2 ½ cups (310 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 grams) granulated sugar
  • ¾ cup (170 grams) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice as substitute)
  • ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
  • 2 teaspoons lemon zest, freshly grated
  • 3 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • For the Lavender Honey Glaze:
  • 1 cup (120 grams) powdered sugar, sifted
  • 3 tablespoons lavender honey (or mild honey + ½ teaspoon dried culinary lavender, finely ground)
  • 1 tablespoon fresh lemon juice
  • 1–2 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Mix in fresh lemon juice, lemon zest, and vanilla extract until combined.
  6. Add the flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix each addition just until combined.
  7. Pour batter into prepared bundt pan and smooth the top. Tap pan gently to release air bubbles.
  8. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Tent with foil if browning too fast.
  9. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Whisk together powdered sugar, lavender honey, lemon juice, and milk or cream until smooth and pourable. Adjust consistency as needed.
  11. Drizzle glaze over cooled cake and let it drip down the sides. Optionally, garnish with edible lavender buds.

Notes

Use fresh lemon zest and juice for best flavor. Avoid overmixing batter to keep cake tender. Tent cake with foil if browning too quickly. Let cake cool completely before glazing to prevent melting glaze. For extra moisture, brush cake with simple syrup before glazing.

Nutrition

Keywords: lemon poppy seed cake, bundt cake, lavender honey glaze, lemon cake, floral glaze, easy cake recipe, spring dessert

Find it online: https://yumbelle.com/perfect-lemon-poppy-seed-bundt-cake-recipe-with-easy-lavender-honey-glaze/