Description
This Lemon Poppy Seed Bundt Cake is moist, tender, and bursting with bright lemon flavor. The subtle crunch of poppy seeds adds texture, while a simple lemon glaze finishes it beautifully. Perfect for tea time, brunch, or dessert, this cake is simple to make yet elegant to serve.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup sour cream
- 1/2 cup whole milk
- 2 tsp vanilla extract
- Zest of 2 large lemons
- 1/4 cup lemon juice
- 3 tbsp poppy seeds
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-inch bundt pan.
- Whisk flour, baking powder, baking soda, and salt; set aside.
- Beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Alternate adding dry ingredients and milk/sour cream until combined.
- Fold in poppy seeds.
- Pour batter into pan; smooth top.
- Bake 50–60 minutes; check doneness with a toothpick.
- Cool 15 minutes, invert onto a rack.
- Mix glaze and drizzle over cooled cake.
Notes
Use room temperature eggs for fluffier texture. Grease bundt pan well for easy release. Cake keeps well at room temperature or frozen. Glaze just before serving to maintain shine.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg