Lemon Poppy Seed Bundt Cake (Printable Version)
A vibrant lemon Bundt cake studded with poppy seeds and finished with tangy lemon glaze. Perfect for gatherings.
# What You Need:
→ For the 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
→ For the Lemon Glaze
14 - 1½ cups powdered sugar, sifted
15 - 3 to 4 tablespoons fresh lemon juice
16 - 1 teaspoon lemon zest
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan thoroughly, ensuring all crevices are coated.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat 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.
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. 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 cooling rack to cool completely.
10 - Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Drizzle over cooled cake and allow to set before slicing.
# Expert Tips:
01 -
- The cake stays mysteriously moist for days, which means you can sneak thin slices with your morning coffee long after the dinner party ends.
- The glaze forms this perfect crackly shell that gives way to the softest crumb inside, creating this incredible textural journey that store-bought versions never quite manage.
02 -
- Letting the cake cool in the pan for exactly 15 minutes gives it time to set up enough to release cleanly, but not so long that it sticks permanently.
- The glaze should be applied when the cake is completely cool or youll end up with a translucent coating instead of that gorgeous opaque drizzle.
03 -
- If your cake sticks despite greasing and flouring, place the bundt pan over a steaming pot of water for about 30 seconds, which often helps release it perfectly.
- Reserve a tablespoon of your dry ingredients to toss with the poppy seeds before adding to the batter, which prevents them from sinking to the bottom during baking.