Lemon Poppy Seed Bundt Cake (Printable Version)
A moist bundt cake bursting with lemon zest and crunchy poppy seeds, topped with tangy glaze.
# What You Need:
→ Dry Ingredients
01 - 2 3/4 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp fine sea salt
05 - 3 tbsp poppy seeds
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1/3 cup fresh lemon juice
10 - 1 tbsp finely grated lemon zest
11 - 1 tsp pure vanilla extract
12 - 1 cup whole milk, room temperature
13 - 1/2 cup sour cream, room temperature
→ Lemon Glaze
14 - 1 1/4 cups powdered sugar
15 - 2-3 tbsp fresh lemon juice
16 - 1 tsp lemon zest
# How to Make It:
01 - Preheat the oven to 350°F. Grease and flour a 10-12 cup Bundt pan thoroughly, tapping out excess flour.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
04 - Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
05 - Mix in the lemon juice, lemon zest, and vanilla extract until just combined.
06 - On low speed, alternately add the flour mixture and the milk to the butter mixture in three additions, beginning and ending with the flour. Mix until just combined; do not overmix.
07 - Fold in the sour cream until the batter is smooth and even.
08 - Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
09 - Bake in the center of the oven for 45-55 minutes, or until a skewer or cake tester inserted into the center comes out clean.
10 - Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack and cool completely.
11 - Whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle over the cooled cake before serving.
# Expert Advice:
01 -
- The combination of bright citrus and earthy poppy seeds creates an addictive flavor profile that wakes up your palate.
- This cake stays incredibly moist for days, thanks to the perfect balance of butter, sour cream, and careful mixing technique.
02 -
- Room temperature ingredients are essential for proper emulsification, so take everything out of the refrigerator at least an hour before baking.
- Overmixing once the flour is added will result in a tough, dense cake, so stop as soon as you no longer see dry streaks.
03 -
- Zest your lemons before juicing them, it is much easier to handle the fruit while it is still firm and whole.
- The cake is done when the surface springs back lightly to the touch and a skewer comes out clean or with just a few moist crumbs.