May I introduce to you, Honey Lemon Poppyseed Bundt cake with Cream Cheese Lemon frosting!
Most of us have tried that lovely combo of lemon and poppyseeds but I decided to add some honey (along with some buttermilk) to make this cake extra special! It adds an earthy sweetness that sugar just doesn’t touch on its own. Im not brand specific but I do suggest buying local for your honey!
Lets not forget that frosting. I like traditional lemon glazes for cupcakes and cakes but there’s something about a bundt covered in beautiful drippy white frosting that says ‘extra’ in just the perfect way! Right!?
This cake has a nice crumb and stays moist days later thanks to a few key things. First, the honey. Delicious sticky honey adds moisture you wouldn’t normally get from sugar alone. I love using honey in recipes and a cake is the perfect place to let those warm honey notes come through. Buttermilk also comes into play here to add a deliciously moist crumb to the cake, and I love the tang from baking with buttermilk.
With all that delicious moisture coming into the cake we want to make sure we mix the cake perfectly. This means sifting your flour, measuring exactly and most importantly, DO NOT OVER-MIX your batter! Thats usually the cause of all cakes tough and dense. We want to mix the ingredients until just combined and no more.
To make sure that your cake comes out of your bundt pan clean and without tears, we need to make sure and coat the bundt pan well! Everyone has their own technique to get cakes not to stick, I simply use the standard – nonstick cooking spray. Its easy, fast and gets into every nook and cranny of the bundt perfectly! No shaking or sprinkling necessary.
After you bake your delicious bundt, you will pull it from the oven and let it cool for 10 minutes, timed, on a cooling rack or the counter. After 10 minutes the edges of the cake should have released from the sides of the pan and you can place a cake plate on top and flip the pan to release your beautiful cake without any tears. I never have a problem with this technique and as long as your cake is perfectly baked you won’t either!
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Honey Lemon Poppyseed Bundt Cake
Equipment
- Bundt Pan
- Piping Bag
Ingredients
- 3 cups AP Flour
- 3 Tbsp AP Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Butter Room Temperature
- 1 cup Sugar
- 1 cup Honey
- 4 Eggs
- 1 tsp Vanilla
- 1 cup Buttermilk Room Temperature
- 1/3 cup Fresh Lemon Juice
- 2 Lemons, zested
- 3 Tbsp Poppyseeds + More for sprinkling
Cream Cheese Lemon Frosting
- 4 oz Cream Cheese Room Temperature
- 2 Tbsp Whole Milk
- 2 Tbsp Fresh Lemon Juice
- 1.5 cups Powdered Sugar + More as needed
Instructions
- Preheat oven to 350 degrees F.
- Spray Bundt Pan with cooking spray well, and set aside.
- In a large bowl and with a mixer on medium, cream together the butter and sugar until light and fluffy, about 3 minutes. Add honey and continue mixing until incorporated, about another minute. Scrape the sides of the bowl with a large spatula as needed.
- Add the eggs, one at a time, and the vanilla and incorporate into the butter mixture. Scrape the bowl after each and set aside.
- Combine the Buttermilk and lemon juice and set aside.
- Using the large bowl with your butter mix in it, add your dry and wet ingridents alternating dry then wet, begining and ending with dry. Example: 1/3 of your dry, 1/2 of your wet, 1/3 of your dry, 1/2 of your wet, 1/3 of your dry. Make sure that you are mixing until the ingridents are just combined. The key to a lighter cake is to NOT OVERMIX!
- Lastly, add the lemon zest and the poppyseeds and gently fold through with a large spatula. DO NOT OVERMIX!
- Pour your cake batter into your prepped Bundt pan and bake for 55 minutes or until a toothpick comes out clean.
- Let cake cool for 10 minutes on a wire rack or on the counter. Set a timer.
- After your timer, invert the cake onto a cake plate and let cool completely.
- While your cake is cooling, make the frosting.
Cream Cheese Lemon Frosting
- In a high sided bowl, mix the cream cheese until light and fluffy. About 3 minutes.
- Add lemon juice and mix. Scrape the sides of the bowl as you work.
- With mixer on low, add powdered sugar 1/4 cup at a time until incorporated and smooth between each addition. Once you've added up to 1.5 cups, add the whole milk and mix completely.
- If you would like the Frosting a little looser/thinner mix in more Whole Milk, if you would like the Frosting a little thicker/sturdier mix in more powdered sugar one Tbsp at a time.
- Use a piping bag, and pipe a THICK ring of frosting around your cake. The consistency should be thick enough to not drip off the cake but loose enough you can wiggle the cake a little and get a nice drip on the sides.
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