Lemon Poppy Seed Bundt (Print Version)

Tender bundt featuring fresh lemon, poppy seeds, and a zesty glaze for a delightful finish.

# What You'll Need:

→ Cake

01 - 2 3/4 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 1 teaspoon 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 - 1/2 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, room temperature

→ Lemon Glaze

13 - 1 1/2 cups powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Thoroughly grease and flour a 10 to 12-cup bundt pan.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar using a mixer until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition.
05 - Mix in lemon zest, lemon juice, and vanilla extract until combined.
06 - On low speed, alternately add the flour mixture and sour cream in three parts, starting and ending with flour mixture. Avoid overmixing.
07 - Pour batter evenly into the prepared pan and smooth surface.
08 - Bake for 45 to 50 minutes, until a toothpick inserted in center comes out clean.
09 - Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk powdered sugar with enough lemon juice to achieve a thick, pourable glaze. Drizzle over cooled cake.

# Expert Tips:

01 -
  • It holds that perfect balance of tangy lemon and sweet crumb that feels like a warm hug in dessert form
  • The poppy seeds add a surprising, delightful texture that keeps every bite interesting
02 -
  • Don’t skip sifting the powdered sugar for the glaze—it keeps the finish smooth and glossy, not grainy
  • Adding the sour cream in parts helps keep the batter light; overmixing can make the cake dense
03 -
  • Letting the cake cool fully before glazing prevents the glaze from melting off and keeps it looking beautiful
  • Using freshly grated lemon zest instead of pre-packaged zests makes a noticeable difference in flavor brightness

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