Lemon Poppy Seed Bundt Cake (Printer-Friendly)

Moist lemon Bundt featuring crunchy poppy seeds and a sweet lemon glaze, ideal for tea or dessert.

# What You'll Need:

→ Cake

01 - 2 ½ cups all-purpose flour (315 g)
02 - 2 tablespoons poppy seeds
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 cup unsalted butter, softened (230 g)
07 - 2 cups granulated sugar (400 g)
08 - 4 large eggs, room temperature
09 - 1 tablespoon lemon zest (from approximately 2 lemons)
10 - ⅓ cup fresh lemon juice (80 ml)
11 - 1 cup sour cream, room temperature (240 ml)
12 - 1 teaspoon vanilla extract

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted (120 g)
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest

# How to Make It:

01 - Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - Using an electric mixer, beat butter and sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
05 - Mix in fresh lemon juice and sour cream until combined; the batter may appear slightly curdled.
06 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated to avoid overmixing.
07 - Pour batter into prepared Bundt pan and smooth the surface. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
09 - Whisk powdered sugar, lemon juice, and lemon zest together until smooth and pourable. Drizzle over cooled cake.
10 - Let glaze set for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The poppy seeds add a gentle crunch that makes every bite interesting without stealing the show.
  • It stays moist for days, which means you can bake it ahead and still serve it like it just came out of the oven.
  • The glaze soaks into the top just enough to keep it from being too sweet, balancing tart and sugar perfectly.
02 -
  • Room temperature ingredients really matter here, cold eggs and sour cream won't blend smoothly and the batter can separate.
  • Don't skip greasing the Bundt pan thoroughly, those ridges love to hold onto cake and ruin your presentation.
  • Let the cake cool completely before glazing or the glaze will just melt and run off instead of setting into a beautiful drizzle.
03 -
  • Use a pastry brush to really work the butter and flour into every groove of the Bundt pan, it's the only way to guarantee a clean release.
  • Let the cake cool in the pan for exactly 15 minutes, any longer and it might stick, any sooner and it could break apart.
  • For the prettiest glaze drizzle, pour it slowly in a circle around the top and let gravity do the rest.

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