Lemon Poppy Seed Bundt (Printable)

Tangy lemon bundt cake with poppy seeds and a zesty glaze, ideal for teatime or dessert.

# What You Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 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 - 1/3 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 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest

# How to Make It:

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

# Expert Tips:

01 -
  • The poppy seeds add a gentle crunch that surprises you with every bite.
  • It stays moist for days and somehow tastes even better the next morning with coffee.
  • The glaze soaks into the ridges of the Bundt, making every slice sweet and tangy.
02 -
  • Room temperature ingredients are non-negotiable, cold eggs and sour cream will seize up the butter and ruin the texture.
  • Don't open the oven door until at least 40 minutes have passed, the cake needs steady heat to rise evenly.
  • If your glaze is too thin, add more powdered sugar a tablespoon at a time until it coats the back of a spoon.
03 -
  • Run the Bundt pan under hot water for a few seconds before inverting if the cake is being stubborn, the heat loosens it gently.
  • Zest the lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll lose all that bright oil.
  • Let the glaze drip naturally, don't spread it with a spoon or you'll lose that beautiful glossy finish.

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