Lemon Poppy Seed Bundt Cake (Print Version)

A moist, zesty bundt featuring fresh lemon and crunchy poppy seeds topped with tangy lemon icing.

# What You Need:

→ 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 lemon zest (about 2 lemons)
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, room temperature
13 - 1/4 cup whole milk, room temperature

→ Icing

14 - 1 1/2 cups powdered sugar, sifted
15 - 2–3 tablespoons fresh lemon juice
16 - 1 teaspoon lemon zest

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 10–12 cup bundt pan, ensuring all crevices are coated to prevent sticking.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until thoroughly blended. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 3–5 minutes.
04 - Add eggs one at a time, beating well after each addition until fully incorporated. Mix in lemon zest, lemon juice, and vanilla extract until combined.
05 - Alternately add flour mixture and sour cream mixture to butter mixture in three additions, beginning and ending with flour. Mix gently until just incorporated, taking care not to overmix.
06 - Transfer batter evenly into prepared bundt pan. Use a spatula to smooth the top surface.
07 - Bake for 45–50 minutes, or until a wooden toothpick inserted into the center comes out 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 applying icing.
09 - Whisk together sifted powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency with additional lemon juice if necessary.
10 - Drizzle icing evenly over the completely cooled cake. Allow icing to set for 15–20 minutes before slicing and serving.

# Expert Tips:

01 -
  • The tangy lemon icing cuts through the buttery richness for perfect balance
  • Poppy seeds add tiny crunchy bursts in every single bite
  • Looks stunning on a brunch table but deceptively simple to make
02 -
  • Grease every single crevice of the bundt pan or parts will stick
  • Room temperature ingredients incorporate seamlessly and prevent curdling
  • Let the cake cool completely before glazing or the icing will melt right off
03 -
  • Zest your lemons before juicing them much easier to handle
  • Tap the filled bundt pan firmly on the counter to release air bubbles
  • Warm the empty bundt pan in the oven for 5 minutes if the cake sticks when inverting

Go Back