Lemon Poppy Seed Bundt (Printable Version)

A moist bundt bursting with lemon zest and crunchy poppy seeds, finished with a delicate lemon glaze.

# What You’ll Need:

→ Cake Components

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→ Lemon Icing

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# Directions:

01 - Preheat oven to 350°F. Grease and flour a 10-cup bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until evenly distributed. Set aside.
03 - In a large bowl, beat butter, sugar, and lemon zest until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - In a measuring cup, combine milk and lemon juice. Let stand for 1 minute to slightly curdle the milk.
06 - With mixer on low speed, alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until just combined; do not overmix.
07 - Pour batter into prepared bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely before icing.
09 - Whisk powdered sugar with 2 tablespoons lemon juice. Add additional lemon juice as needed to reach a thick but pourable consistency.
10 - Drizzle icing over cooled cake and sprinkle with lemon zest if desired. Allow icing to set for 15–20 minutes before slicing.

# Top Tips:

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  • The texture is everything you want in a bundt cake, tender and tight crumbed without being heavy
  • Fresh lemon juice and zest give it that bright, sunny flavor that makes people ask for seconds
  • The poppy seeds add this perfect little crunch throughout every bite
  • The glaze transforms it into something that looks like it came from a bakery window
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  • I once rushed the pan prep and spent twenty minutes chipping cake out of the ridges, so take your time with the butter and flour
  • Room temperature ingredients will make or break this cake, so plan ahead and let everything sit out
  • The toothpick test is your friend, but check a few spots since the center takes longest to bake through
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  • Weigh your flour if you can, cup measurements can vary wildly and affect the final texture
  • The glaze consistency matters, it should drizzle off a spoon but not run off the cake completely

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