Description

This Sourdough Lemon Poppy Seed Bundt Cake is a delightful twist on a classic favorite, combining the tangy flavor of lemon with the unique texture of sourdough and the crunch of poppy seeds, creating a moist and flavorful dessert.

Ingredients

Scale

300 grams Cake flour

½ tsp Sea Salt

1 tsp Baking Powder

½ tsp Baking Soda

38 grams Poppy Seeds

400 grams Granulated Sugar

226 grams Unsalted Butter

softened

3 TBS Lemon Zest

3 Eggs

181 grams Buttermilk

150 grams Sourdough Discard

2 TBS Lemon Juice

2 tsp Vanilla Extract

50 grams Granulated Sugar for Lemon Simple Syrup

59 grams Water for Lemon Simple Syrup

2 TBS Lemon Juice for Lemon Simple Syrup

120 grams Powdered Sugar for Lemon Glaze

2 TBS Lemon Juice for Lemon Glaze

Instructions

Preheat your oven to 350°F (175°C) and grease a bundt pan with butter and flour.
In a bowl, whisk together the cake flour, sea salt, baking powder, baking soda, and poppy seeds.
In a separate large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the lemon zest, eggs, buttermilk, sourdough discard, lemon juice, and vanilla extract to the butter mixture, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon simple syrup by combining 50 grams of granulated sugar, water, and lemon juice in a small saucepan over medium heat until the sugar dissolves.
Once the cake is done, let it cool for 10 minutes before inverting it onto a wire rack. Brush the warm cake with lemon simple syrup.
For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake before serving.

Notes

Make sure to use room temperature ingredients for a better consistency and texture. This cake can be stored in an airtight container for up to 4 days.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 25 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: Sourdough Lemon Poppy Seed Bundt Cake, lemon cake, poppy seed cake, sourdough cake, dessert recipe