Lemon Poppy Seed Bundt (Printable Version)

Tender lemon-infused Bundt with crunchy poppy seeds and tangy glaze, perfect for afternoon tea or dessert.

# What You Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp fine sea salt
05 - 3 tbsp poppy seeds

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1/3 cup fresh lemon juice
10 - 1 tbsp finely grated lemon zest
11 - 1 tsp pure vanilla extract
12 - 1 cup whole milk, room temperature
13 - 1/2 cup sour cream, room temperature

→ Lemon Glaze

14 - 1 1/4 cups powdered sugar
15 - 2-3 tbsp fresh lemon juice
16 - 1 tsp lemon zest

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 10-12 cup Bundt pan thoroughly, tapping out excess flour.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Set aside.
03 - Using electric mixer, cream butter and sugar until light and fluffy, about 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Scrape down bowl sides as needed.
05 - Mix in lemon juice, lemon zest, and vanilla extract until just combined.
06 - On low speed, alternately add flour mixture and milk in three additions, beginning and ending with flour. Mix until just combined.
07 - Fold in sour cream until batter is smooth and even.
08 - Pour batter evenly into prepared Bundt pan. Smooth top with spatula.
09 - Bake in center of oven for 45-55 minutes, or until skewer inserted into center comes out clean.
10 - Let cake cool in pan for 15 minutes, then carefully invert onto wire rack to cool completely.
11 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle over cooled cake before serving.

# Expert Advice:

01 -
  • The combination of fresh lemon zest and juice creates this bright, tangy flavor that cuts through the sweetness perfectly
  • That tender crumb texture stays moist for days thanks to the sour cream and careful mixing method
02 -
  • Room temperature ingredients are non-negotiable here. Cold eggs or dairy will cause the butter to seize and create a dense, tough cake
  • That 15-minute cooling period in the pan is crucial. I once rushed this and ended up with a beautiful cake broken in half on the counter
03 -
  • Zest your lemons before juicing them. The zest is much easier to remove from a whole lemon, and you'll need every bit of those aromatic oils
  • If you don't have buttermilk, add a tablespoon of vinegar to your whole milk and let it sit for 5 minutes before using

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