Lemon Poppyseed Bundt Cake

Ingredients

• 3 cups (360 grams) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (227 grams) 2 sticks unsalted butter, softened
• 2 cups (400 grams) granulated sugar
• 4 large eggs
• 2 large egg yolks
• 2 Tablespoons lemon zest
• ⅓ cup lemon juice
• 1 cup (250 grams) ricotta
• 2 teaspoons poppy seeds + more for topping.
• 1 ½ cups powdered sugar (sifted)
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 2 Tablespoons milk

Steps

1. 1

   Prep the pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan well.

2. 2

   Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. 3

   Cream butter & sugar: In a large bowl, beat the softened butter with a hand or stand mixer until light and fluffy. Add the sugar and beat again until fluffy and well blended.

4. 4

   Add eggs: Beat in eggs one at a time, then mix in the yolks. Stir in lemon zest, juice, and ricotta.

5. 5

   Combine & fold: Add the flour mixture and mix just until combined—don’t overmix. Fold in the poppy seeds with a spatula.

6. 6

   Bake: Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

7. 7

   Cool: Let the cake rest for 10 minutes in the pan, then invert onto a wire rack and cool completely.

8. 8

   In a small bowl, whisk vanilla bean seeds with powdered sugar and milk until smooth. Drizzle over the cooled cake.