Lemon Poppy Seed Bundt (Printable)
Tender bundt cake infused with fresh lemon and crunchy poppy seeds, finished with a zesty glaze.
# Ingredient List:
→ Cake
01 - 2 3/4 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest (about 2 lemons)
10 - 1/2 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, room temperature
→ Lemon Glaze
13 - 1 1/2 cups powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
# Directions:
01 - Preheat the oven to 350°F. Generously grease and flour a 10–12 cup bundt pan.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition to ensure thorough incorporation.
05 - Mix in lemon zest, lemon juice, and vanilla extract until evenly combined.
06 - On low speed, gradually add the flour mixture in three parts, alternating with sour cream, beginning and ending with the flour mixture, mixing just until combined.
07 - Pour the batter into the prepared bundt pan and smooth the surface evenly.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
10 - Whisk powdered sugar with enough lemon juice to achieve a thick but pourable consistency, then drizzle over the cooled cake.
# Expert Tips:
01 -
- This cake strikes the perfect balance between tangy lemon and nutty poppy seeds, almost like a little secret treat you can savor quietly.
- The tender crumb and the light glaze quickly made it our go-to dessert for celebrations and casual get-togethers alike.
02 -
- Don’t skip the step of alternating flour and sour cream; it keeps the crumb moist without becoming dense.
- Using fresh lemon zest and juice is a game changer for vibrant flavor, far beyond bottled lemon juice.
03 -
- Let your butter soften naturally at room temperature to avoid greasy or curdled batter.
- The secret to that crack-free glaze is a perfect balance of powdered sugar and lemon juice—too thin and it runs, too thick and it won’t drizzle smoothly.