Lemon Poppy Seed Bundt

The kitchen still smelled like sugar when my sister called, asking what I was baking. I told her about the lemon poppy seed Bundt cake cooling on the counter, and she showed up twenty minutes later with fresh tea and that look she gets when something reminds her of our grandmother.

I made this for a book club meeting last spring, and by the time we got to discussing the third chapter, someone had already asked for the recipe. There is something about a Bundt cake that makes people feel at home.

Ingredients

• All-purpose flour: Forms the tender crumb foundation of the cake
• Baking powder and baking soda: Work together to create the perfect rise and lightness
• Fine sea salt: Balances the sweetness and enhances the lemon flavor
• Poppy seeds: Add delightful little crunches throughout every bite
• Unsalted butter: Creates a rich, tender crumb when creamed properly
• Granulated sugar: Sweetens while helping create that beautiful golden crust
• Large eggs: Provide structure and richness at room temperature
• Fresh lemon juice: Brings bright acidity that cuts through the sweetness
• Lemon zest: Infuses intense lemon flavor throughout the entire cake
• Pure vanilla extract: Rounds out the citrus notes with warm depth
• Whole milk: Adds moisture and helps create a tender texture
• Sour cream: The secret ingredient that keeps the cake moist for days
• Powdered sugar: Creates a smooth, pourable glaze that sets beautifully

Instructions

Prepare your oven and pan:

Preheat to 350°F and grease your Bundt pan thoroughly with butter, then dust with flour, tapping out any excess so the cake releases perfectly later.

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl, making sure the poppy seeds are evenly distributed throughout.

Cream butter and sugar:

Beat softened butter and sugar for about three minutes until the mixture turns pale and fluffy, scraping down the sides to incorporate everything evenly.

Add the eggs:

Beat in eggs one at a time, letting each fully incorporate before adding the next, and continue scraping the bowl to ensure a smooth mixture.

Mix in lemon and vanilla:

Pour in the fresh lemon juice, lemon zest, and vanilla extract, mixing just until combined so the bright flavors shine through without overworking the batter.

Combine wet and dry:

Add flour mixture and milk alternately in three additions on low speed, starting and ending with flour, mixing only until you no longer see dry streaks.

Fold in sour cream:

Gently fold the sour cream into the batter until completely smooth and uniform, being careful not to deflate the air you have worked so hard to incorporate.

Bake the cake:

Pour the batter into your prepared pan, smooth the top, and bake for 45 to 55 minutes until a tester inserted in the center comes out clean.

Cool completely:

Let the cake rest in the pan for 15 minutes before carefully turning it out onto a wire rack to cool entirely so the glaze does not slide right off.

Make the glaze:

Whisk powdered sugar with lemon juice and zest until smooth and pourable, then drizzle generously over the cooled cake letting it cascade down the sides.

Save

My neighbor knocked on the door while the glaze was still dripping down the sides. She said she could smell the lemon from her driveway, and we ended up eating thick slices standing at the counter while the glaze hardened.

Making It Ahead

I have learned this cake actually tastes better the next day when the lemon has had time to permeate every crumb. Wrap it tightly once it is completely cooled and let those flavors deepen overnight.

Serving Suggestions

Serve this with Earl Grey tea or a crisp glass of sparkling wine to cut through the richness. The contrast between the tangy glaze and a hot beverage is absolutely perfect.

Storage And Freezing

Keep the cake in an airtight container at room temperature for up to three days, though in my house it rarely lasts that long. You can also freeze individual slices wrapped in plastic for those moments when you need something special.

• Buttermilk makes an excellent substitute for whole milk if you want extra tang
• Edible flowers pressed into the glaze make it look stunning for gatherings
• Always zest your lemons before juicing them to get the most flavor

Save

This cake has become my go-to for bringing sunshine to gray days. Hope it brightens your kitchen as much as it has mine.

Recipe FAQs

→ How do poppy seeds affect the texture?

Poppy seeds add a subtle crunch and a nutty dimension that contrasts nicely with the tender crumb of the cake.

→ Can I substitute buttermilk for whole milk?

Yes, buttermilk can replace whole milk to add slight tanginess and create a more tender crumb.

→ What’s the best way to ensure even baking?

Use a 10–12 cup Bundt pan and bake in the center of the oven to promote consistent heat circulation throughout the cake.

→ How thick should the lemon glaze be?

The glaze should be smooth and pourable but thick enough to coat the cake without dripping excessively.

→ What tools are essential for preparation?

An electric mixer, mixing bowls, whisk, spatula, and a Bundt pan are key for creaming, mixing, and baking this cake.

→ How long can the cake be stored?

Store in an airtight container at room temperature for up to 3 days to maintain freshness and moisture.