Lemon Poppy Seed Bundt (Printable)
A vibrant bundt cake with zesty lemon, crunchy poppy seeds, and a tangy glaze for a refreshing dessert.
# What You'll Need:
→ Cake Base
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
# Directions:
01 - Preheat oven to 350°F. Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all crevices are coated for easy release.
02 - Whisk flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl until evenly distributed. Set aside.
03 - Beat butter and sugar on medium-high speed for 3 minutes until pale, light, and fluffy. Scrape down bowl as needed.
04 - Add eggs one at a time, beating fully after each addition. Incorporate lemon juice, zest, and vanilla until smooth.
05 - With mixer on low, add flour mixture in three additions, alternating with sour cream and milk. Begin and end with flour. Mix only until just combined; avoid overmixing.
06 - Transfer batter to prepared bundt pan, spreading evenly and smoothing top with spatula.
07 - Bake for 45-50 minutes until wooden skewer inserted in center comes out clean.
08 - Let cake cool in pan for 15 minutes, then carefully invert onto wire rack. Cool completely before glazing.
09 - Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Add additional juice by teaspoon if too thick.
10 - Drizzle glaze over completely cooled cake, allowing it to cascade down sides. Let set for 15 minutes before slicing.
# Expert Tips:
01 -
- The texture is incredibly moist and tender, staying fresh for days
- That perfect balance of sweet and tart that makes lemon desserts so addictive
- The bundt shape makes it look impressive without any fancy decorating skills
02 -
- Room temperature ingredients are absolutely critical or the batter won't emulsify properly
- Overmixing after adding flour will make the cake tough, so stop as soon as you see no dry flour
- Cooling the cake completely before glazing prevents the glaze from melting right off
03 -
- Zest your lemons before juicing them, it's much easier to handle
- If the glaze is too thick, add juice one teaspoon at a time
- Wrap the cooled cake tightly and it actually tastes better the next day