Lemon Poppy Seed Bundt (Printer-Friendly)

A moist bundt cake bursting with fresh lemon flavor and crunchy poppy seeds, topped with a tangy glaze.

# What You'll Need:

→ Cake

01 - 2 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3 tablespoons poppy seeds
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1/4 cup fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, room temperature
13 - 1/4 cup whole milk, room temperature

→ Lemon Glaze

14 - 1 1/2 cups powdered sugar, sifted
15 - 2-3 tablespoons fresh lemon juice
16 - 1 teaspoon finely grated lemon zest

# How to Make It:

01 - Preheat oven to 350°F. Thoroughly grease and flour a 10-12 cup bundt pan.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
03 - Beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each. Mix in lemon juice, zest, and vanilla.
05 - On low speed, add flour mixture in three additions alternating with sour cream and milk, beginning and ending with flour. Mix just until combined.
06 - Spoon batter into prepared pan, smooth top. Bake 45-50 minutes until skewer comes out clean.
07 - Cool in pan 15 minutes, then invert onto wire rack to cool completely.
08 - Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Adjust juice for consistency.
09 - Drizzle glaze over cooled cake. Let set before slicing.

# Expert Advice:

01 -
  • The combination of fresh lemon juice and zest gives it an intense citrus brightness that cuts through the richness perfectly
  • That tender, tight crumb stays moist for days thanks to the sour cream, making it ideal for make-ahead situations
  • The glaze transforms it into something celebration worthy while still being simple enough for a casual afternoon treat
02 -
  • Room temperature ingredients are non-negotiable here, because cold eggs or dairy will cause the butter to seize up and create a curdled, lumpy batter that never bakes up quite right
  • Do not overmix the batter once you add the flour, or you will activate too much gluten and end up with a tough, chewy cake instead of tender slices
  • Cooling the cake for exactly 15 minutes in the pan is the sweet spot, less and it might break apart, more and it will stick stubbornly to those intricate ridges
03 -
  • Grate your lemon zest directly into the sugar and use your fingers to rub them together, releasing all those fragrant oils before you even start mixing
  • Use a pastry brush to get into every crevice of your bundt pan when greasing, paying extra attention to the center tube

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