Lemon Poppy Seed Bundt (Printable View)

Tangy lemon Bundt featuring poppy seeds and a sweet, zesty lemon glaze for an elegant finish.

# Ingredient List:

→ Cake

01 - 2 ½ 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 lemon zest (from about 2 lemons)
10 - ⅓ cup fresh lemon juice
11 - 1 cup sour cream, room temperature
12 - 1 teaspoon vanilla extract

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2–3 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest

# How to Prepare:

01 - Preheat oven to 350°F. Thoroughly grease and flour a 10-cup Bundt pan.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - Using an electric mixer, cream the butter and sugar in a large bowl until light and fluffy, approximately 3 to 4 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
05 - Mix in fresh lemon juice and sour cream until just combined; the mixture may appear slightly curdled.
06 - Gradually fold dry ingredient mixture into the wet ingredients; mix until just incorporated to avoid overmixing.
07 - Pour the batter into the prepared Bundt pan and smooth the surface evenly.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
10 - Whisk powdered sugar, lemon juice, and lemon zest together until smooth and pourable.
11 - Drizzle glaze over cooled cake and let set for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The crumb stays tender for days thanks to sour cream and real butter.
  • Poppy seeds add a gentle crunch that surprises people in the best way.
  • The glaze soaks into the ridges and makes every bite sweet and tangy.
02 -
  • Room temperature ingredients are critical, cold eggs and sour cream will seize the butter.
  • Do not skip greasing the pan thoroughly, even nonstick Bundt pans can trap cake.
  • Let the cake cool completely before glazing or the sugar will melt into a sticky mess.
03 -
  • Zest the lemons before juicing them, its nearly impossible to zest a juiced lemon.
  • If the glaze is too thick, add lemon juice a teaspoon at a time until it drizzles smoothly.
  • Let the cake sit for a few hours before slicing, the flavors marry and the crumb sets.

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