Lemon Poppy Seed Bundt (Printable)

A moist bundt bursting with fresh lemon and crunchy poppy seeds, topped with tangy lemon glaze.

# What You Need:

→ Cake

01 - 2 2/3 cups all-purpose flour
02 - 2 tbsp poppy seeds
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tbsp finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 tsp pure vanilla extract
12 - 1 cup sour cream

→ Lemon Glaze

13 - 1 1/2 cups powdered sugar, sifted
14 - 2–3 tbsp fresh lemon juice
15 - 1 tsp finely grated lemon zest

# How to Make It:

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, poppy seeds, baking powder, baking soda, and salt until well combined. Set aside.
03 - In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3–4 minutes. The mixture should appear pale and voluminous.
04 - Add eggs one at a time, beating well after each addition until fully incorporated. Mix in lemon zest, lemon juice, and vanilla extract until combined.
05 - On low speed, alternately add the flour mixture and sour cream to the butter mixture in three additions, beginning and ending with flour. Mix until just combined; do not overmix as this can toughen the cake.
06 - Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
07 - Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden brown and pulling slightly from the pan edges.
08 - Cool the cake in the pan for 15 minutes, then carefully invert onto a wire rack. Let cool completely before applying the glaze.
09 - Whisk together powdered sugar, 2 tbsp lemon juice, and zest until smooth and pourable. Add additional lemon juice 1 tsp at a time if needed to reach desired consistency.
10 - Drizzle the glaze over the cooled cake, allowing it to drip down the sides naturally. Let the glaze set for 15–20 minutes before slicing and serving.

# Expert Tips:

01 -
  • The combination of tart lemon and sweet vanilla creates this incredible bright flavor that wakes up your whole palate
  • That tender crumb texture stays perfectly moist for days thanks to the sour cream
  • Theres something so satisfying about a beautiful Bundt cake that looks fancy but comes together with simple techniques
02 -
  • Room temperature ingredients are absolutely crucial here, especially the butter and eggs, because cold ingredients will not incorporate properly
  • Do not skip greasing and flouring every single nook and cranny of your Bundt pan, or you will have a stuck cake situation
  • Let the cake cool completely before glazing, otherwise the glaze will melt right off and you will lose that beautiful drizzle effect
03 -
  • Use a pastry brush to get glaze into all the little Bundt crevices for that professional bakery look
  • If your glaze is too thick, add lemon juice one teaspoon at a time until it reaches that perfect pourable consistency
  • Zest your lemons before juicing them, because it is much easier to zest a whole lemon than a squeezed one

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