Lemon Poppy Seed Bundt (Print Version)

Zesty bundt bursting with fresh lemon flavor and crunchy poppy seeds topped with tangy glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon grated lemon zest (from about 2 lemons)
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, room temperature

→ Lemon Glaze

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

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Thoroughly grease and flour a 10-cup Bundt pan, coating all crevices.
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 with a mixer until pale and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Alternately add flour mixture and sour cream to wet ingredients, starting and ending with flour mixture. Mix just until combined to avoid overmixing.
06 - Pour batter evenly into prepared pan and smooth the surface. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cake to cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
08 - Whisk powdered sugar with 2 tablespoons lemon juice, adding more juice as needed for a pourable consistency. Drizzle glaze over cooled cake.
09 - Let the glaze set for 15 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The sour cream keeps it impossibly moist for days, which means you can actually enjoy it without rushing.
  • Fresh lemon juice and zest do all the heavy lifting so you don't need fancy flavorings or tricks.
  • The Bundt shape makes it look fancy enough for company but simple enough to bake on a Tuesday.
02 -
  • Room temperature eggs and sour cream aren't just suggestions, they actually change how smoothly everything mixes and how the cake bakes.
  • Don't overmix after you add the flour, I learned this the hard way when I got a dense, tough cake that tasted right but felt wrong.
  • If your glaze is too thick, one more squeeze of lemon juice fixes it, so go slow.
03 -
  • Microplane your lemon zest over a bowl of sugar first, then add it to the butter so the zest releases its oils into the sugar and adds even more flavor.
  • If you want extra lemon intensity without making it sour, use lemon extract sparingly or add half a teaspoon more zest to the glaze.

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