Description
Light and fluffy Lemon Poppy Seed Honey Cake! This delicious cake is full of lemon flavor, studded with poppy seeds and is sweetened with a raspberry honey!
Ingredients
Lemon Poppy Seed Honey Cake
- 2 1/2 Cup (300 g) All-Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tbsp (12 g) Poppy Seeds
- 8 Tbsp (113 g or 1 stick) Unsalted Butter, softened
- 1/2 Cup (113 g) Neutral Oil
- 3/4 Cup (252 g) Local Hive Washington Raspberry (or any varietal of your choice!)
- 2 Tsp Vanilla Paste or Extract
- 1/4 Cup (62 g) Lemon Juice, freshly squeezed
- 3 Large Eggs, room temp
- 1/2 Cup (112 g) Buttermilk, room temp
- 2 to 3 Tbsp Lemon Zest (about 2 to 3 large lemons)
Lemon Honey Glaze
- 2 Cups (227 g) Confectioners' Sugar, sifted
- 3 to 4 Tbsp Lemon Juice, freshly squeezed
- 1/2 Tsp Vanilla Paste or Extract
- 1 Tbsp Local Hive Washington Raspberry
Instructions
- Set an oven rack in the center and preheat the oven to 325ºF (162ºC).
- Zest and juice your lemons and set aside.
- In a medium sized bowl, combine flour, baking powder, baking soda, salt and poppy seeds and set aside.
- With a hand-held mixer or stand mixer fitted with the paddle attachment, mix on medium, the butter, oil, honey and vanilla until light and fluffy. About 4 minutes. Scrape down the sides and bottom of the bowl half way through.
- With the mixer running on medium, drizzle in the lemon juice and mix for an additional minute.
- Add the eggs one at a time and mix well after each egg is added. Scrape down the sides and bottom of the bowl as needed.
- Add buttermilk and lemon zest and mix on medium until well combined. About 1 minute.
- In 2 additions, add the dry ingredients (flour, baking powder, baking soda, poppy seeds & salt) and mix on low just until combined. Do not overmix.
- Transfer batter to a greased 10-cup bundt pan and bake for 40 minutes or until an inserted toothpick comes out clean.
- Allow to sit in the pan for 20 minutes, then invert onto a cooling rack and allow to cool.
- Meanwhile, make your lemon honey glaze by combining confectioners sugar, lemon juice, vanilla and honey. If you like a little thicker glaze add less lemon juice. Pour over your cooled cake and enjoy!
Notes
- This cake is best consumed within 2 days. Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 40 Minutes