Lemon Poppy Seed Bundt (Printable)

Zesty lemon bundt with crunchy poppy seeds and a tangy glaze for a delightful treat.

# 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, at 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, at room temperature

→ Lemon Glaze

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

# Directions:

01 - Preheat oven to 350°F. Thoroughly grease and flour a 10-cup Bundt pan, ensuring all crevices are coated.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Using a mixer, cream softened butter and granulated sugar until pale and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each. Stir in lemon zest, fresh lemon juice, and vanilla extract.
05 - Alternately add flour mixture and sour cream to wet ingredients, beginning and ending with flour mixture. Mix just until combined without overmixing.
06 - Pour batter evenly into prepared pan and smooth the surface. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
08 - Whisk powdered sugar with 2 tablespoons fresh lemon juice, adding more juice as needed for a pourable consistency. Drizzle the glaze over the cooled cake.
09 - Let the glaze set for 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's surprisingly forgiving—the sour cream keeps it impossibly moist even if you bake it a few minutes too long.
  • Fresh lemon juice and zest work together to create a brightness that tastes like spring, no matter what season it is.
  • The poppy seeds add texture and visual appeal without requiring any special technique.
02 -
  • Room temperature ingredients—especially eggs and sour cream—are non-negotiable; cold ingredients won't incorporate smoothly and you'll end up with a grainy batter.
  • Don't invert the cake until it's completely cool, or the glaze will slide right off and you'll have a mess on your hands.
  • Fresh lemon juice makes an enormous difference; bottled just doesn't have the same brightness and life.
03 -
  • Use an ice cream scoop to divide the batter evenly between the center tube and outer ring of the bundt pan so it bakes uniformly.
  • A toothpick test works best when the cake is still warm; if you wait until it's completely cool, it can feel dry even if it's not.

Go Back