Lemon Poppy Seed Bundt (Print Version)

A tender bundt bursting with lemon flavor and crunchy poppy seeds, topped with sweet lemon glaze.

# What You Need:

→ Cake

01 - 2 ¾ cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon lemon zest
10 - ⅓ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, room temperature
13 - ¼ cup whole milk, room temperature

→ Lemon Glaze

14 - 1 cup powdered sugar
15 - 2–3 tablespoons fresh lemon juice

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and flour a bundt pan thoroughly, 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 well blended. Set aside.
03 - In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, approximately 3 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 - On low speed, alternately add the flour mixture and sour cream to the wet ingredients, beginning and ending with flour mixture in three additions. Add milk and mix until just combined, being careful not to overmix.
06 - Pour the batter into the prepared bundt pan, spreading evenly and smoothing the top with a spatula.
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 - Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack and allow to cool completely before glazing.
09 - Whisk powdered sugar with lemon juice until smooth and pourable, adding more juice if needed to achieve desired consistency. Drizzle evenly over the cooled cake.

# Expert Tips:

01 -
  • The texture is incredibly moist and tender thanks to the sour cream, which keeps the cake fresh for days
  • That lemon glaze transforms everything it touches into something reminiscent of your favorite bakery
  • The poppy seeds add this satisfying tiny crunch that makes every bite interesting
02 -
  • Room temperature ingredients are not optional here, cold butter or eggs will not properly incorporate and can lead to a dense or curdled batter
  • Do not overmix once you add the flour, a few visible streaks are better than developing too much gluten
  • The glaze thickness is personal preference, start with less juice and add more until it reaches your ideal consistency
03 -
  • Zest your lemons before juicing them, it is much harder to zest a lemon that has already been squeezed
  • Use a pastry brush to get into every nook and cranny of your bundt pan with butter, those intricate details need love
  • If your glaze is too thick, add juice one teaspoon at a time, you can always add more but you cannot take it back

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