Description
This Lemon Poppy Seed Bundt Cake is a delightful citrus-infused dessert perfect for any occasion. With a moist and tender crumb, the cake is topped with a zesty lemon glaze that adds a burst of flavor in every bite. Easy to make and impressive to serve!
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon poppy seeds
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup sour cream
- ½ cup fresh lemon juice
- ½ cup whole milk
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Prepare dry and wet ingredients: In a medium bowl, whisk together dry ingredients. In a large bowl, cream butter and sugar. Add eggs one at a time, then mix in vanilla extract and lemon zest. Alternate adding dry ingredients and sour cream to the butter mixture, finishing with the dry ingredients. Stir in lemon juice and milk.
- Bake the cake: Pour batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. Cool in the pan before inverting onto a wire rack.
- Make the glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
- For extra moistness, use full-fat sour cream.
- Store cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
