How to Make Arizona Lemon Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt cake pan or tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 tablespoons poppy seeds, the zest of 2 lemons, and 1/2 cup fresh lemon juice.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately after removing from the oven, poke holes all over the top of the cake using a long-tined fork.
- Pour approximately 2/3 of the lemon glaze (recipe below) over the warm cake.
- Let cool in the pan for 20 minutes.
- Invert the cake onto a serving plate.
- Remove the pan and let the cake cool completely. Spread with the remaining glaze.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
185g
Fat
39g
Carbs
22g
