Lemon Poppy Seed Bundt (Print Version)

A moist, zesty lemon cake with poppy seeds and a tangy glaze, perfect for a flavorful dessert.

# What You Need:

→ Cake Components

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→ Lemon Glaze

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# How-To Steps:

01 - Preheat oven to 350°F. Generously grease and flour a 10-12 cup Bundt pan, ensuring all crevices are coated for easy release.
02 - In medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - Beat butter and granulated sugar with electric mixer on medium-high speed until pale and fluffy, approximately 3-4 minutes. Scrape bowl as needed.
04 - Add eggs one at a time, beating thoroughly after each addition. Blend in lemon zest, lemon juice, and vanilla extract until fully incorporated.
05 - On low speed, add flour mixture and sour cream in alternating batches, starting and ending with flour mixture. Mix only until just combined to prevent tough texture.
06 - Transfer batter to prepared Bundt pan, spreading evenly. Bake 45-50 minutes until wooden pick inserted in center emerges clean.
07 - Let cake rest in pan 15 minutes, then invert onto wire rack. Cool completely before glazing to prevent runoff.
08 - Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Drizzle over cooled cake and allow to set before serving.

# Expert Tips:

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  • The balance of tart lemon and sweet butter makes it feel sophisticated but the poppy seeds keep it playful and homey
  • It keeps beautifully for days, actually tasting better on day two when all those lemon flavors have had time to become best friends
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  • Room temperature ingredients are not optional—cold eggs or butter will not create that tender crumb we are after
  • Overmixing once the flour is added will make your cake tough, so trust the process and stop when you see no more dry flour
  • Let the glaze set completely before slicing or you will end up with beautiful but messy servings
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  • Zest your lemons before juicing them—it is so much easier to hold onto the fruit while it is still whole
  • If your glaze is too thick, add juice one teaspoon at a time until it flows like honey

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