Okay, friends. I know I haven't shared a "baked dessert" recipe yet this year - and this is supposed to be "BAKING with Blondie" hah! But as much as I love a good dessert, I want to make sure you have options to choose from. After all, we make dinner every single night, and dessert probably once a week, so if your family is like mine, you're more likely to try a dinner recipe than a dessert one anytime soon.
However, when we make desserts, we go big and never look back.
This week, I couldn't wait to share my new lemon poppyseed bundt cake recipe. And you guys, it's not just any other bundt, you're going to drizzle the heck out of every slice with my heavenly blackberry glaze. It's a game changer, for sure. I can't picture lemon poppyseed without it now. Let's dive in!
Lemon poppyseed is one of my favorite flavors of all time. I love it in cakes, bundts, muffins, pancakes, waffles, cupcakes... EVERYTHING. It's a taste of home for me, and I felt like I had committed a major crime by not posting at least a bundt cake version of these flavors!
This bundt cake pan is seriously so different than my other one. I received a generous gift card from my mother-in-law for Christmas to buy things for our new kitchen. I saw this bundt pan at the cookware store and fell in love with it, however, I couldn't really justify getting another bundt pan because I already had one in our pantry. I used part of the gift card, and left the bundt pan there on the shelf.
A couple weeks went by, and I couldn't stop thinking about it. Well, it's then that I knew I really wanted to have it, and on my way to my Mom's house one day, I stopped in at the cooking store again and left with the bundt!
It was totally worth it.
It makes the most heavenly cake and dreamy shape.
This recipe, though, is something else! It is NUTS, I tell you! Everything comes together so, so easily. There are no cake mixes, no shortcuts, plenty of fresh lemon zest (three full lemons worth), sour cream for softness, fresh lemon juice, and a full 1/4 cup of poppyseeds. Yep. No drug tests after this one, or you're going to light up like Christmas. Just sayin'.
It's the most perfect cake for spring and summer, and can brighten up just about any celebration you bring it to. We had it after a family dinner recently, and it was sure gobbled up quickly! Hope you enjoy this lemon poppyseed bundt as much as we did. And try, if you can, to not quote "My Big Fat Greek Wedding," if you possibly can. It's impossible, haha.
Lemon Poppyseed Bundt Cake
with Blackberry Glaze
3 cups flour + handful for dusting bundt pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup poppy seeds
1 cup butter
2 cups sugar
1/8 cup lemon zest (3 lemons)
4 large eggs
2 teaspoons vanilla
3/4 cup milk
1/2 cup sour cream
1/4 cup lemon juice (2 lemons)
1-2 cups fresh whole blackberries
3 Tablespoons lemon juice
3 Tablespoons heavy cream
1/2 - 1 cup powdered sugar (depending on consistency you'd like)
1. Preheat oven to 350 degrees and prep a bundt pan with cooking spray, and a little flour. If you place the flour in the bundt pan, shake it around until it coats all parts of the inside, then tap out the leftover flour, the bundt pan should not stick at all.
2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth. Add sugar and beat until light and fluffy, about 3 minutes.
4. Reduce speed to low and add in eggs one at a time, making sure to mix in entirely before adding in the next egg.
5. Add in vanilla, sour cream, lemon zest, and lemon juice. Mix well.
6. Alternate adding in flour mixture and milk (about 3 additions of flour and 2 of milk). Do not overmix, and keep the speed on low.
7. Scoop the batter into the prepared pan and press it into the cracks of the bundt pan. Fill the pan until the pan is 3/4 full. Smooth the top with a spatula and gently tap the bundt onto the countertop.
8. Bake for 40-50 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool for 10 minutes, then flip over and cool on the counter until room temperature. Store covered.
9. To make the blackberry glaze: In a food processor, pulse blackberries until they form a liquid. (optional: Press the blackberries through a fine mesh sieve if you don't want to have seeds in your glaze. I left ours in and it was fine, so you can skip this step if you'd like)
10. Add in lemon juice, heavy cream, and powdered sugar. Add more sugar or more lemon juice to adjust to the right consistency you'd like. Serve over lemon bundt cake! Enjoy!
Recipe adapted from: Liv for Cake