Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake
Brad Chaffin
  • Yield: 24 servings


1 1/4cups unsalted butter, room temperature (2 1/2 sticks)
3/4 cup cream cheese, room temperature
2 1/2cups sugar
2 freshly grated zest of 2 lemons
5 eggs, room temperature
1 3/4teaspoons pure bourbon vanilla extract
2 1/2cups all-purpose flour, sifted
3/4teaspoon salt
2 1/2teaspoons poppy seeds
Pistachio Crumble
2/3cup sugar
2/3cup pistachios, roughly chopped or ground
1/2cup almond flour
3/4cup all-purpose flour
pinch salt
1/2cup unsalted butter (1 stick)
Jam layer
13ounces raspberry preserves with seeds, such as Bonne Maman


  1. Prep Bundt cake pan: grease pan with unsalted butter or nonstick cooking spray. Preheat oven to 350F.
  2. To make the batter: In the bowl of a large mixer, cream together unsalted butter and cream cheese until light and fluffy, 3-5 minutes on medium speed.
  3. Add sugar, lemon peel, eggs, and vanilla, and beat for approximately 3-5 minutes, until eggs are whipped and the fragrant lemon zest is released. Then, add flour, salt, and poppy seeds until well incorporated.
  4. To make pistachio crumble: In a large bowl, whisk sugar, pistachios, almond flour, all-purpose flour, and salt. Incorporate butter and crumble the mixture by hand, until mixture has a fine, crumbly texture.
  5. Assemble the cake: Fill bundt pan half-full with batter. Spread raspberry jam over batter, and cover with remaining batter (mold should be three-quarters-full). Cover with pistachio crumble.
  6. Bake 55–75 minutes until it is golden brown and gives a light bounce to the touch. Allow to cool 15–20 minutes. To remove cake from pan, place a half-sheet tray or plate over the top of the cake. Flip it all over at once so it is upside-down, and lift the mold off.

Courtesy of Cafe Grumpy. Recipe from The Unofficial GIRLS Guide to New York: Inside the Cafes, Clubs, and Neighborhoods of HBO’s Girls by Judy Gelman and Peter Zheutlin (Smart Pop, 2013)