Lemon Poppy Seed Bundt (Printer-friendly)

Bright lemon and crunchy poppy seed bundt coated with a tangy lemon glaze for a delightful treat.

# What You'll Need:

→ For the Cake

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 finely grated lemon zest
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, room temperature
13 - 1/4 cup whole milk, room temperature

→ For the Lemon Glaze

14 - 1 1/2 cups powdered sugar, sifted
15 - 2-3 tablespoons fresh lemon juice
16 - 1 teaspoon finely grated lemon zest

# Directions:

01 - Preheat the oven to 350°F. Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until well blended. Set aside for later use.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 3 minutes. The mixture should appear pale in color.
04 - Add eggs one at a time, beating thoroughly after each addition. Incorporate lemon juice, lemon zest, and vanilla extract, mixing until fully combined.
05 - With mixer on low speed, add flour mixture in three additions, alternating with sour cream and milk. Begin and end with flour mixture. Mix only until just incorporated; avoid overmixing to prevent tough texture.
06 - Spoon batter evenly into prepared bundt pan, smoothing the top surface with a spatula. Tap pan gently on counter to release air bubbles.
07 - Bake for 45-50 minutes or until a wooden skewer inserted into the center emerges clean. The cake should be golden brown and pulling slightly from pan edges.
08 - Allow cake to cool in pan for 15 minutes. Carefully invert onto wire rack to cool completely before glazing.
09 - Whisk together sifted powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust lemon juice quantity to achieve desired consistency.
10 - Drizzle prepared glaze evenly over cooled cake, allowing it to cascade down sides. Let glaze set completely before slicing and serving.

# Expert Advice:

01 -
  • The texture is incredibly moist and tender, almost like a pound cake but lighter
  • That tangy glaze takes it from simple dessert to something that feels bakery worthy
  • It actually tastes better the next day, making it perfect for make ahead entertaining
02 -
  • Room temperature ingredients are not optional here, cold ingredients will cause the batter to curdle and affect the final texture
  • Do not overmix the flour, stop as soon as the streaks disappear or your cake will be tough instead of tender
  • Let the glaze set for at least 30 minutes before slicing or it will run right off the cake when you cut it
03 -
  • Zest your lemons right into the sugar and rub them together with your fingers to release all those fragrant oils
  • Use a pastry brush to get into all the bundt pan crevices when greasing, nothing is worse than a stuck cake

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