I love brunch. Is there anything more decadent than eating breakfast food, like this raspberry lemon poppyseed bundt cake, in the middle of the day? It feels like something that can only happen on leisurely weekends when you’ve got nothing but time, when you can eat breakfast at all hours of the day because you don’t have anywhere in particular you need to be. In a fast-paced world when there always seems to be something to get done, I think that’s a feeling worth hanging on to.
I am partial to a savory brunch spread, but I like to have a bite of sweetness to balance everything out.
This cake looks like it took longer to prepare than it does thanks to the magic of a bundt pan, giving an elegant shape worthy of a centerpiece to a relatively simple quick bread recipe.
The tartness of the raspberries and crunch of the poppy seeds make this cake anything but boring, and the lemon icing brightens the lemon flavor and makes this cake taste like a sunny afternoon.
While it would look great as the centerpiece on your brunch table, it also looks and tastes just as good on your plate on a busy weekday morning, or in your kids’ hands as an after-school treat. Bake it on the weekend and enjoy the fruits of your labor (pun intended) all week long.
- ¾ cup sugar
- Zest of two lemons
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup butter (1 stick), room temperature
- 1 large egg
- 1 cup buttermilk
- 1 pint raspberries, roughly chopped
- Juice from 1 lemon
- 2 cups powdered sugar
- Preheat oven to 350°. Generously butter a bundt pan and set aside. For the best results, I used softened (not melted) butter and made sure to get every nook and cranny. It took at least a tablespoon of butter for the entire pan.
- In a small bowl, combine the sugar and lemon zest. Rub the lemon zest into the sugar until it is fragrant.
- Mix flour, baking powder, baking soda, salt and poppy seeds in a medium bowl.
- In a stand mixer or with a handheld mixer on medium speed, beat butter until smooth and creamy, about one minute. Add sugar and continue to beat for two minutes more. Turn mixer to low and add egg, mixing until combined.
- With mixer on low, alternate adding one third of the dry ingredients, then half the buttermilk, alternating until they are all just incorporated.
- With a rubber spatula, stir in the raspberries.
- Pour into bundt pan and bake for 40-50 minutes, until golden brown and a knife inserted into the cake comes out clean. Cool in the pan for 30 minutes, then flip over onto a wire rack. Allow to cool completely before icing.
- Add the powdered sugar to a medium bowl. Add in the juice of half a lemon and stir. Continue adding lemon juice until the icing reaches your desired consistency. I ended up using the juice of a full lemon, and got an icing that was thick but still pourable.
- Place a baking sheet under the cooling rack to catch any icing that drips off of the cake. Pour the icing over the cake.