Print

Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake - featured image
Print Recipe

This easy, moist Lemon Poppy Seed Bundt Cake is bursting with fresh citrus flavor, tender crumb, and a bright lemon glaze. Perfect for any occasion, it’s a crowd-pleaser that stays moist for days and is simple enough for beginner bakers.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (unbleached preferred)
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (about 2 lemons)
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup sour cream or plain Greek yogurt (full-fat)
  • 1 teaspoon pure vanilla extract
  • For the glaze:
  • 1 1/2 cups powdered sugar, sifted
  • 2–3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • Optional: 1-2 teaspoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, making sure to coat all crevices.
  2. In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, cream softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Scrape down the sides as needed.
  5. Mix in lemon zest, lemon juice, and vanilla extract until combined.
  6. Alternate adding the dry ingredients and sour cream to the wet mixture, starting and ending with dry ingredients. Mix gently on low speed or fold by hand until just combined. Do not overmix.
  7. Spoon batter evenly into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, checking at 50 minutes. Insert a toothpick near the center; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely (about 1 hour).
  10. While the cake cools, make the glaze: whisk powdered sugar, lemon juice, and lemon zest until smooth. Adjust thickness with milk or cream if desired.
  11. Once the cake is fully cool, drizzle glaze evenly over the top, letting it drip down the sides.
  12. Slice and serve. Garnish with extra lemon zest or thin lemon slices if desired.

Notes

Use room temperature eggs and dairy for best texture. Grease and flour the Bundt pan thoroughly to prevent sticking. For extra citrus flavor, double glaze the cake. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Keywords: lemon cake, poppy seed, bundt cake, citrus dessert, easy cake, spring baking, brunch, potluck, moist cake, lemon glaze

Find it online: https://chrisfeasts.com/lemon-poppy-seed-bundt-cake-recipe-easy-moist-and-perfect-citrus-glaze/