Lemon Poppy Seed Bundt Cake (Printable)
Tender Bundt cake bursting with bright lemon flavor and poppy seeds, finished with a sweet, tangy lemon glaze.
# What You'll Need:
→ For the Cake
01 - 2 ¾ cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest from 2 lemons
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup whole milk, room temperature
13 - ½ cup sour cream, room temperature
→ For the Lemon Glaze
14 - 1 ½ cups powdered sugar, sifted
15 - 3 to 4 tablespoons fresh lemon juice
16 - 1 teaspoon lemon zest
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan thoroughly to ensure proper cake release.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon zest, lemon juice, and vanilla extract until fully combined.
05 - In a separate bowl, whisk together whole milk and sour cream until smooth and homogeneous.
06 - With mixer on low speed, alternately add flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix just until combined without overmixing.
07 - Transfer batter evenly into the prepared Bundt pan. Smooth the top surface for even baking.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
09 - Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
10 - Whisk powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable, adjusting consistency as needed.
11 - Drizzle glaze evenly over the cooled cake and allow it to set for several minutes before slicing.
# Expert Advice:
01 -
- The combination of sour cream and butter creates a crumb so tender it practically melts on your tongue, unlike those disappointing dry bundt cakes youve probably encountered before.
- The lemon flavor builds in layers - zest in the batter, juice in both cake and glaze - creating this incredible depth that makes people ask what your secret is.
02 -
- If your cake has a domed bottom after baking, slice it off with a serrated knife before inverting onto your serving plate - this will prevent wobbling and create a stable base.
- The glaze thickens quickly as the powdered sugar dissolves, so have your cooled cake ready before mixing it up.
03 -
- Make the glaze slightly thicker than you think you need - when poured over the curved bundt surface, it will thin out as it runs down the sides.
- Adding just a pinch of salt to the glaze intensifies the lemon flavor without making it salty, a trick I learned from a pastry chef friend.