Lemon Poppy Seed Bundt Cake (Printable View)
A moist, tender Bundt cake with bright lemon flavor, poppy seeds, and a sweet, tangy lemon glaze.
# Ingredient List:
→ Cake
01 - 2¾ cups all-purpose flour
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
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup whole milk, room temperature
13 - ½ cup sour cream, room temperature
→ Lemon Glaze
14 - 1½ cups powdered sugar, sifted
15 - 3 to 4 tablespoons fresh lemon juice
16 - 1 teaspoon lemon zest
# How to Make It:
01 - Preheat oven to 350°F. Thoroughly grease and flour a 12-cup Bundt pan, ensuring all crevices are coated.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract until fully combined.
05 - In a separate bowl, whisk together milk and sour cream until smooth and well blended.
06 - With mixer on low speed, alternately add flour mixture and milk mixture to the butter mixture, beginning and ending with flour. Mix just until combined without overmixing.
07 - Pour batter evenly into the prepared Bundt pan and smooth the top with a rubber spatula.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Drizzle over cooled cake and allow glaze to set before slicing.
# Expert Suggestions:
01 -
- The magical combination of tangy lemon and nutty poppy seeds creates flavor layers that store-bought cakes simply cant match.
- This cake somehow manages to be both impressively elegant for guests yet practical enough that you can whip it up on a random Tuesday when life demands something sweet.
02 -
- Cooling the cake in the pan for exactly 15 minutes gives the structure time to set but prevents it from becoming permanently stuck, a lesson I learned the hard way with my first bundt disaster.
- Sifting the powdered sugar for the glaze isnt optional - those tiny lumps refuse to whisk out and will leave your beautiful cake with speckled imperfections.
03 -
- Before zesting, wash lemons with hot water and a drop of dish soap to remove the waxy coating that often contains pesticides and preservatives.
- The cake actually tastes better on day two, when the flavors have had time to meld and intensify, making it the perfect make-ahead dessert for special occasions.