Lemon Poppy Seed Bundt Cake

Last summer my neighbor brought over an armful of lemons from her tree, so many that the kitchen counter disappeared under them. I kept staring at that yellow pile until something clicked and I remembered a bundt cake my grandmother used to make, the one that made the whole house smell like sunshine. The way those poppy seeds crunch between your teeth while the tangy glaze hits your tongue that is pure happiness.

My cousin visited from Chicago that same week and we stood around the oven watching the cake rise through the glass door, both of us slightly convinced that baking requires a kind of faith I do not always possess. When it came out perfectly golden, she actually gasped. That cake disappeared in twenty minutes flat at the family gathering that evening.

Ingredients

• 2 3/4 cups all-purpose flour: The foundation that gives this cake its tender crumb structure
• 1 1/2 teaspoons baking powder: Helps the cake rise beautifully in the oven
• 1/2 teaspoon baking soda: Works with the acidic lemon juice for extra lift
• 1/2 teaspoon salt: Balances and enhances all the sweet flavors
• 3 tablespoons poppy seeds: Those little crunches that make every bite interesting
• 1 cup unsalted butter: Room temperature butter creates that perfect texture
• 2 cups granulated sugar: Sweetens while helping the cake stay moist
• 4 large eggs: Bring structure and richness to the batter
• 1/4 cup fresh lemon juice: The bright tangy flavor that makes this cake sing
• 1 tablespoon lemon zest: Intense lemon oil from the peel adds depth
• 1 teaspoon vanilla extract: Rounds out all the citrus notes beautifully
• 1 cup sour cream: The secret ingredient for an incredibly moist crumb
• 1/4 cup whole milk: Helps achieve the perfect batter consistency
• 1 1/2 cups powdered sugar: Creates that luscious sweet glaze on top
• 2 to 3 tablespoons fresh lemon juice: Thins the glaze to just the right pouring consistency
• 1 teaspoon lemon zest: Adds little flecks of bright flavor to the topping

Instructions

Get your oven ready:

Preheat to 350°F and grease every nook and cranny of your bundt pan with butter, then dust it with flour

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, baking soda, salt, and those poppy seeds until everything is evenly distributed

Cream the butter and sugar:

Beat them together on medium-high for about 3 minutes until the mixture turns pale and fluffy

Add the eggs and flavor:

Drop in eggs one at a time, letting each one fully incorporate before adding the next, then mix in the lemon juice, zest, and vanilla

Combine everything gently:

With the mixer on low, add flour mixture in three parts, alternating with sour cream and milk, starting and ending with the flour

Bake until perfection:

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

Let it rest:

Cool in the pan for 15 minutes before carefully turning it out onto a wire rack

Make the glaze:

Whisk powdered sugar with lemon juice and zest until smooth and pourable

Finish it off:

Drizzle that glaze all over the cooled cake and let it set before slicing

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My mother called the next day asking for the recipe because she kept thinking about that cake. I mailed her a handwritten card with the ingredients and she texted me a picture of her own version a week later, glaze dripping down the sides just like mine.

Making It Ahead

You can bake the cake a day before and wrap it tightly in plastic once it has cooled completely. The glaze goes on right before serving because it softens if it sits too long. Trust me on this one.

Getting That Perfect Release

Take your time greasing the pan, getting into every crevice with a pastry brush. Let the cake cool exactly 15 minutes in the pan before turning it out. Rush this step and you will regret it.

Glaze Consistency

The glaze should flow slowly off the spoon like warm honey. Too thick and it will not drizzle beautifully. Too thin and it will just run right off onto the plate.

• Start with 2 tablespoons lemon juice and add more as needed
• The glaze thickens as it sits, so work quickly once you start pouring
• A silicone spatula helps scrape every last bit of glaze from the bowl

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This cake has become my go-to for birthdays and potlucks alike. There is something about pulling a bundt cake out of the oven that just makes people feel taken care of.

Recipe FAQs

→ How should I store the cake?

Keep covered at room temperature for up to 3 days. The glaze may soften slightly but remains delicious. For longer storage, wrap individual slices and freeze for up to 2 months.

→ Can I make this as cupcakes instead?

Yes, fill cupcake liners two-thirds full and bake for 18–22 minutes at 350°F. You'll get approximately 24 cupcakes. Adjust glaze quantity as needed.

→ Why is my cake dense?

Overmixing the batter can create a dense texture. Mix just until combined after adding flour. Also ensure all ingredients are at room temperature before mixing for proper aeration.

→ Can I use bottled lemon juice?

Fresh lemon juice provides the best flavor, but bottled juice works in a pinch. For the zest, always use fresh lemons as bottled alternatives don't exist.

→ How do I know when it's done baking?

Insert a wooden skewer or toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. The edges should pull slightly away from the pan.