Poppy Seed Bundt Cake
There are 3 flavors packed inside this easy Poppy Seed Bundt Cake. Eggs, milk and oil keep this homemade cake ultra moist. Don’t forget the glaze!
Servings: 15
Calories: 425kcal
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- 2¼ cups granulated sugar
- 1½ teaspoons salt
- 3 large eggs
- 1½ cups 2% milk
- 1⅛ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ teaspoons butter flavoring
- 1½ teaspoons almond extract
- 2 tablespoons poppy seeds
For the glaze:
- ½ teaspoon butter flavoring
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup granulated sugar
- ¼ cup lemon juice
Instructions
- Preheat the oven to 350º Fahrenheit. Grease a 12 cup bundt cake pan with shortening, then dust with flour.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.3 cups all-purpose flour, 1½ teaspoons baking powder, 2¼ cups granulated sugar, 1½ teaspoons salt
- Add the eggs, milk, oil and extracts. Use a hand mixer to mix ingredients until well combined, scraping the sides of the bowl as needed.3 large eggs, 1½ cups 2% milk, 1⅛ cup vegetable oil, 1½ teaspoons butter flavoring, 1½ teaspoons almond extract, 1 teaspoon vanilla extract
- Fold in the poppy seeds. Pour the batter into the prepared bundt cake pan. Bake for 55-60 minutes or until the cake tests done.2 tablespoons poppy seeds
- Allow the cake to cool in the pan for 5 minutes, then turn it over onto a plate.
- Whisk the glaze ingredients together in a small bowl. Drizzle the glaze over the cake while the cake is still hot.½ teaspoon butter flavoring, ½ teaspoon vanilla extract, ½ teaspoon almond extract, ¾ cup granulated sugar, ¼ cup lemon juice
- Allow the cake to cool to room temperature. Store the cake at room temperature in an airtight container.
Notes
Pan prep note: Grease every ridge with shortening, not cooking spray. Then dust with flour. This is the non-negotiable step for clean release.
Doneness note: A toothpick inserted into the thickest part should come out with a few moist crumbs. If it comes out wet, bake in 5-minute increments.
Storage note: Room temperature, airtight container, up to 3 days. Do not refrigerate.
Butter flavoring note: Found near vanilla extract at most grocery stores. McCormick and Watkins both make one. This ingredient is central to the flavor. Don't substitute with butter or margarine.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 425kcal | Carbohydrates: 61g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 260mg | Potassium: 129mg | Fiber: 1g | Sugar: 41g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg
