Lemon Poppy Seed Bundt (Printable Version)
Tender Bundt cake infused with fresh lemon zest and crunchy poppy seeds with tangy glaze.
# What You'll Need:
→ Dry Ingredients
01 - 2 3/4 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 3 tablespoons poppy seeds
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1/3 cup fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon pure vanilla extract
12 - 1 cup whole milk, room temperature
13 - 1/2 cup sour cream, room temperature
→ Lemon Glaze
14 - 1 1/4 cups powdered sugar
15 - 2-3 tablespoons fresh lemon juice
16 - 1 teaspoon lemon zest
# Method:
01 - Preheat the oven to 350°F. Grease and flour a 10-12 cup Bundt pan thoroughly, tapping out excess flour.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
04 - Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
05 - Mix in the lemon juice, lemon zest, and vanilla extract until just combined.
06 - On low speed, alternately add the flour mixture and the milk to the butter mixture in three additions, beginning and ending with the flour. Mix until just combined; do not overmix.
07 - Fold in the sour cream until the batter is smooth and even.
08 - Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
09 - Bake in the center of the oven for 45-55 minutes, or until a skewer or cake tester inserted into the center comes out clean.
10 - Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack and cool completely.
11 - Whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle over the cooled cake before serving.
# Chef's Tips:
01 -
- The combination of fresh lemon zest and poppy seeds creates this perfect balance between bright citrus and subtle nuttiness that keeps you coming back for another slice
- That tender, moist crumb comes from folding sour cream into the batter, a trick I learned after years of dry Bundt cake disasters
02 -
- Room temperature ingredients are not optional here, cold eggs or butter will curdle the mixture and give you a dense, uneven cake
- Letting the cake cool completely before glazing prevents the icing from melting right off and pooling at the bottom
03 -
- Zest your lemons before juicing them, it's nearly impossible to zest a squeezed lemon and you'll get more fragrant oil from the skin
- Rotate the pan halfway through baking if your oven has hot spots, ensuring even browning all around