Lemon Poppy Seed Bundt Cake with Glaze (Printable Version)
Moist, citrusy bundt cake studded with crunchy poppy seeds and topped with tangy lemon glaze. Perfect for spring gatherings or afternoon tea.
# What You 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
# How-To:
01 - Preheat oven to 350°F. Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl until well combined.
03 - Beat softened butter and granulated sugar on medium-high speed until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon juice, lemon zest, and vanilla extract.
05 - On low speed, add flour mixture in three additions, alternating with sour cream and milk. Begin and end with flour, mixing only until just combined.
06 - Spoon batter evenly into prepared bundt pan and smooth top. Bake for 45-50 minutes until a skewer inserted into center comes out clean.
07 - Let cake cool in pan for 15 minutes, then carefully invert onto wire rack to cool completely.
08 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust juice quantity to achieve desired consistency.
09 - Drizzle glaze evenly over cooled cake. Allow glaze to set before slicing and serving.
# Expert Tips:
01 -
- The combination of tangy lemon and earthy poppy seeds creates this perfect sweet-tart balance that keeps you coming back for just one more slice
- It looks impressive coming out of the bundt pan but honestly comes together with minimal fuss, making it ideal for when you want to look like you put in way more effort than you actually did
02 -
- Room temperature ingredients are not optional here because cold eggs or dairy will cause the butter to seize up, creating tiny lumps that prevent proper mixing
- The most common mistake is overmixing once you add the flour, which develops gluten and turns your tender cake into something closer to bread
03 -
- Grating the lemon directly into the sugar before creaming with butter releases the citrus oils and intensifies the lemon flavor throughout the entire cake
- Wrap your cooled cake tightly in plastic wrap and freeze it for up to a month, then thaw and glaze whenever you need something impressive at the last minute