Lemon Poppy Seed Bundt (Print version)
Tender Bundt cake infused with lemon zest and poppy seeds, finished with a zesty lemon glaze.
# What you'll 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
# Method:
01 - Preheat oven to 350°F. Thoroughly grease and flour a 10-12 cup Bundt pan, tapping out excess flour.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Set aside.
03 - Using an electric mixer, cream butter and sugar until light and fluffy, approximately 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 without overmixing.
07 - Gently fold sour cream into batter until smooth and evenly distributed.
08 - Pour batter evenly into prepared Bundt pan. Smooth top with spatula.
09 - Bake in center of oven for 45-55 minutes 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 cake stays incredibly moist for days thanks to the sour cream
- That tangy lemon glaze seeps into every crack and crevice
02 -
- Room temperature ingredients mix together more evenly and create a finer crumb
- Overmixing the flour develops gluten and makes the cake tough instead of tender
03 -
- Grease every single ridge and crevice of your Bundt pan thoroughly to prevent sticking
- Let the cake cool in the pan for exactly 15 minutes, no longer or it may steam and become soggy