Lemon Poppy Seed Bundt Cake (Printable Version)

Moist lemon bundt bursting with bright citrus and crunchy poppy seeds, topped with tangy lemon glaze.

# What You’ll Need:

→ Cake Components

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 lemon zest
10 - ⅓ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, room temperature
13 - ¼ cup whole milk, room temperature

→ Lemon Glaze

14 - 1 cup powdered sugar
15 - 2-3 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Generously grease and flour a bundt pan, ensuring all crevices are coated for easy release.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter and granulated sugar with an electric mixer on medium-high speed for approximately 3 minutes until pale and fluffy.
04 - Add eggs one at a time, mixing well after each addition. Blend in lemon zest, lemon juice, and vanilla extract until combined.
05 - On low speed, alternate adding flour mixture and sour cream, beginning and ending with flour mixture. Add milk and mix just until combined—do not overmix.
06 - Transfer batter to prepared bundt pan, spreading evenly and smoothing the top with a spatula.
07 - Bake for 45-50 minutes until a wooden toothpick inserted into the center emerges clean or with just a few moist crumbs.
08 - Allow cake to rest in pan for 15 minutes before carefully inverting onto a wire rack. Cool completely before glazing.
09 - Whisk powdered sugar with lemon juice until smooth and pourable. Adjust consistency with additional juice if needed.
10 - Drizzle glaze over completely cooled cake, allowing it to cascade down the sides. Let set before slicing and serving.

# Top Tips:

01 -
  • The texture is impossibly moist, staying tender for days thanks to the sour cream
  • That lemon glaze drips into every crevice, creating pockets of tangy sweetness throughout each slice
  • It looks impressive but comes together with pantry staples and a single bundt pan
02 -
  • Room temperature ingredients are non negotiable here, cold butter or eggs will create a dense cake
  • Do not overmix once you add the flour mixture, a few streaks are better than developing gluten
  • Let the cake cool completely before glazing or the icing will slide right off
03 -
  • Use a pastry brush to get flour into every nook and cranny of your bundt pan for easy release
  • Substitute Greek yogurt for sour cup for cup if that is what you have on hand

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