Step 1: Prepare the Oven and Pan.

Preheat your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when you’re ready to bake. Proper preheating is crucial.

Generously spray a 12-cup Bundt pan with nonstick baking spray. Make sure to coat all the nooks and crannies of the pan. This is essential to prevent the cake from sticking.

I recommend using a baking spray that contains flour. This provides an extra layer of protection against sticking. It is especially important for Bundt pans.

Step 2: Cream the Butter and Sugar.

In the bowl of your electric mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. This is a foundational step.

Beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. This process incorporates air into the mixture. It creates a light and tender cake.

Don’t rush this step! Proper creaming is essential for the cake’s texture. The mixture should be pale and noticeably fluffy. It takes time.

Step 3: Add the Eggs and Flavorings.

With the mixer on medium speed, add the eggs one at a time. Beat well after each addition. Stop to scrape the sides of the bowl as needed.

Adding the eggs one at a time ensures that they are fully incorporated into the batter. This creates a smooth and emulsified mixture. It prevents separation.

Stir in the vanilla extract and lemon zest. These ingredients add a burst of flavor to the cake. Make sure they are evenly distributed.

Step 4: Combine the Dry and Wet Ingredients.

In a medium bowl, stir together the flour, salt, baking powder, and baking soda. This ensures that the leavening agents are evenly distributed.

In a small bowl, stir together the buttermilk, poppy seeds, and lemon juice. This creates the wet ingredient mixture.

Step 5: Alternate Adding Dry and Wet Ingredients.

Gradually add about one-third of the flour mixture to the butter mixture with the mixer on medium-low speed. Mix until just combined. Don’t overmix.

Stir in half of the buttermilk mixture, followed by another third of the flour mixture. Mix until just combined after each addition.

Repeat with the remaining buttermilk and flour mixtures, ending with the flour. Mix until all the ingredients are incorporated, but be careful not to overmix.

Alternating the dry and wet ingredients helps to prevent the batter from separating. It also ensures that the ingredients are evenly distributed.

Step 6: Bake the Cake.

Pour the batter into the prepared Bundt pan. Spread it evenly with a spatula. Tap gently.

Bake for 45 to 55 minutes. Or until a wooden pick inserted in the center comes out clean. Baking time may vary depending on your oven.

Start checking for doneness around 45 minutes. The cake is done when it’s golden brown and springs back slightly when touched. Don’t overbake.

Step 7: Cool the Cake.

Cool the cake in the pan for 10 minutes. This allows the cake to set slightly before you invert it. It prevents breaking.

Carefully turn the cake onto a wire rack to cool completely, about 2 hours. Complete cooling is essential before glazing. This prevents a soggy cake.

Step 8: Make the Glaze.

While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable.

If the glaze is too thick, add a tiny bit more lemon juice. If it’s too thin, add a little more powdered sugar. Adjust to your liking.

Step 9: Glaze and Serve.

Once the cake is completely cool, drizzle the glaze over the top. Allow it to drip down the sides. This creates a beautiful and delicious finish.

Let the glaze harden for at least 15 minutes before slicing and serving. This allows the glaze to set and prevents it from being too messy. Enjoy!