Lemon Poppy Seed Bundt

Last spring I found myself with an abundance of lemons from a friend's tree and a craving for something sunny and cheerful. This bundt cake became the answer, filling the kitchen with the most incredible citrus scent that had my neighbors stopping by to investigate. The crunch of poppy seeds throughout makes every bite interesting, and that tangy glaze on top is absolutely essential.

I made this cake for my mother's birthday brunch and watched everyone's eyes light up at first sight. My aunt, who claims she doesn't even like sweets that much, went back for seconds and asked for the recipe before she even left. There's something about a bundt cake that feels special, like you really put your heart into it.

Ingredients

• All-purpose flour: The foundation that gives structure to all that moisture
• Baking powder and soda: These work together to create the perfect rise and tender crumb
• Poppy seeds: Those little specks of crunch that make every bite interesting and add a subtle nutty flavor
• Unsalted butter: Room temperature butter is non-negotiable here for proper creaming
• Granulated sugar: Sweetens and helps create that tender, fine crumb texture
• Large eggs: Must be at room temperature or they won't incorporate properly into the batter
• Fresh lemon juice: The acid reacts with baking soda for lift and provides that signature tang
• Lemon zest: This is where the real lemon flavor lives, so grate it finely
• Vanilla extract: Rounds out all the bright citrus flavors
• Sour cream: The secret weapon for keeping this cake incredibly moist
• Whole milk: Helps create the perfect batter consistency
• Powdered sugar: For that smooth, professional-looking glaze that drips beautifully

Instructions

Prep your pan and oven:

Get that oven to 350°F and really grease and flour your bundt pan, getting into every crevice so nothing sticks

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, baking soda, salt, and poppy seeds until well blended

Cream the butter and sugar:

Beat butter and sugar on medium-high for a full 3 minutes until it's pale and fluffy, trapping air for a light cake

Add the eggs and flavorings:

Add eggs one at a time, beating well after each, then mix in the lemon juice, zest, and vanilla until combined

Combine wet and dry:

Mix in flour mixture in three additions, alternating with sour cream and milk, starting and ending with flour and mixing just until combined

Bake to golden perfection:

Spoon batter into your prepared pan, smooth the top, and bake for 45-50 minutes until a skewer comes out clean

Cool with patience:

Let it rest in the pan for exactly 15 minutes before inverting onto a wire rack to cool completely

Make the glaze:

Whisk powdered sugar with lemon juice and zest until smooth and pourable, adjusting consistency as needed

Finish with flair:

Drizzle that gorgeous glaze over the cooled cake and let it set before slicing into beautiful wedges

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This recipe has become my go-to for potlucks and family gatherings because it travels so well and always gets compliments. Something about that bright yellow glaze running down the sides makes people smile before they even take a bite.

Making It Your Own

Swap in lime or orange juice and zest for a different citrus twist. I've also mixed in fresh blueberries when they're in season, tucking them into the batter before baking for pockets of juicy sweetness.

The Science of Sour Cream

The acidity in sour cream tenderizes the gluten in flour while the fat adds incredible moisture. This is why the cake stays soft for days and develops that velvety crumb that makes it feel like a bakery cake.

Bundt Pan Wisdom

Invest in a good quality bundt pan with sharp details for the most impressive results. The nonstick ones are great but still give them a thorough coating of butter and flour, getting into every decorative nook.

• Use a pastry brush to really work butter into all the pan's crevices
• Let the pan cool for exactly 15 minutes, no more or less
• Give the pan a firm but gentle tap before inverting

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Every slice of this cake feels like sunshine on a plate, exactly the kind of dessert that brings people together around the table.

Recipe FAQs

→ How do poppy seeds affect the texture?

Poppy seeds add a pleasant crunch that contrasts nicely with the tender cake crumb.

→ Can I substitute sour cream in the batter?

Yes, Greek yogurt can be used instead of sour cream for a similar moisture and tang.

→ What’s the best way to zest lemons?

Use a fine grater or microplane to extract bright, aromatic zest without the bitter pith.

→ How to ensure the glaze is the right consistency?

Adjust lemon juice amount gradually until the glaze is smooth but still pourable.

→ How to test if the cake is fully baked?

Insert a skewer into the center; it should come out clean or with a few moist crumbs.