Lemon Poppy Seed Bundt Cake (Printable version)
Moist, zesty bundt cake packed with poppy seeds and topped with luscious lemon cream glaze.
# What You'll Need:
→ For the Cake
01 - 3 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 2 teaspoons 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 finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, room temperature
13 - 1/2 cup whole milk, room temperature
→ For the Lemon Cream Glaze
14 - 1 cup powdered sugar, sifted
15 - 2 tablespoons fresh lemon juice
16 - 2 tablespoons heavy cream
17 - 1/2 teaspoon lemon zest
# Directions:
01 - Preheat the oven to 350°F. Generously grease and flour a 10–12 cup bundt pan, ensuring all crevices are coated to prevent sticking.
02 - In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together on medium-high speed until the mixture is pale and fluffy, approximately 3–4 minutes.
04 - Add the eggs one at a time, beating well after each addition to ensure full emulsification. Mix in the lemon zest, lemon juice, and vanilla extract until combined.
05 - With the mixer on low speed, alternately add the dry flour mixture and the combined sour cream and milk, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the gluten.
06 - Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula to ensure even baking.
07 - Bake for 45–50 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, lemon juice, heavy cream, and lemon zest until smooth and pourable. Adjust consistency with additional cream or sugar if necessary.
10 - Once the cake has cooled completely, drizzle the glaze over the top of the cake. Allow the glaze to set slightly before slicing and serving.
# Expert advice:
01 -
- The cake stays impossibly moist for days, thanks to the sour cream and milk working together like a hydration dream team.
- One bowl of batter feeds twelve people, which means less cleanup and more time to actually enjoy being in the kitchen.
- The lemon flavor is bright without tasting artificial, and the poppy seeds give you something to bite into that makes people ask for the recipe immediately.
02 -
- Room temperature ingredients are non-negotiable here; cold eggs and dairy won't incorporate smoothly and can leave you with an uneven crumb or worse, a separated batter.
- Don't overmix once you add the flour, because every extra turn of the mixer develops gluten and toughens the cake into something disappointing.
- The glaze will thicken as it sits, so if you're worried about it being too thin, wait a few minutes before judging; patience here makes all the difference.
03 -
- Grate your lemon zest directly onto the sugar before creaming; the sugar will hold the oils and distribute the flavor more evenly throughout the batter.
- If your bundt pan is older and has started to lose its non-stick coating, baby it extra hard with greasing and flouring, or consider using parchment in the bottom as insurance.
- This cake stays moist and lovely for up to three days covered at room temperature, and it freezes beautifully for up to a month, making it perfect for baking ahead.