Lemon Poppy Seed Bundt Cake (Printer-friendly)
Moist lemon cake with poppy seeds and tangy glaze
# What you'll need:
→ Cake Components
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 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 grated lemon zest
# Method:
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 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until evenly distributed. Set aside for later use.
03 - In a large bowl, beat softened butter and granulated sugar with electric mixer on medium-high speed for approximately 3 minutes until mixture appears light, pale, and fluffy.
04 - Add eggs individually, beating thoroughly after each addition until fully incorporated. Blend in lemon juice, lemon zest, and vanilla extract until combined.
05 - With mixer on low speed, add flour mixture in three portions, alternating with sour cream and milk. Begin and end with flour addition, mixing only until ingredients are just incorporated. Avoid overmixing to prevent tough texture.
06 - Spoon batter into prepared bundt pan, distributing evenly. Smooth surface with spatula to ensure uniform baking.
07 - Place pan in preheated oven and bake for 45-50 minutes. Test doneness by inserting skewer into center of cake; it should emerge clean or with minimal moist crumbs.
08 - Allow cake to rest in pan for 15 minutes before carefully inverting onto wire rack. Cool completely to room temperature before applying glaze.
09 - Whisk sifted powdered sugar, lemon juice, and lemon zest in small bowl until mixture achieves smooth, pourable consistency. Add additional lemon juice if glaze appears too thick.
10 - Drizzle prepared glaze evenly over cooled cake. Allow glaze to set completely at room temperature before slicing and serving.
# Expert Tips:
01 -
- The glaze sets into this beautiful crackly finish that makes people think you spent hours on it
- Something about the combination of tart lemon and earthy poppy seeds just works
02 -
- Greasing that bundt pan thoroughly is non-negotiable
- Room temperature ingredients mix together so much better
03 -
- Brush the warm cake with extra lemon juice before glazing for an intense lemon punch
- Sour cream can be swapped for Greek yogurt if that is what you have