Description
This Lemon Poppy Seed Bundt Cake is a moist and flavorful dessert combining tangy lemon zest and juice with crunchy poppy seeds. Baked in a bundt pan and finished with a tangy lemon glaze, it offers a perfect balance of citrus brightness and sweet crumb. Ideal for gatherings or afternoon tea, this cake brings a delightful homemade touch to any occasion.
Ingredients
Bundt Cake
- ¾ cup salted butter, room temperature
- ¼ cup olive oil or vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup fresh lemon juice
- 3 tablespoons lemon zest (about 3-4 large lemons)
- 2 ¾ cups all-purpose flour
- 4 tablespoons poppy seeds
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup full-fat sour cream
- 1 cup whole milk
Glaze
- 1 cup powdered sugar
- 2 – 3 tablespoons fresh lemon juice
Instructions
- Prepare Bundt Pan: Preheat the oven to 350°F (175°C). Generously grease a 10-cup bundt pan with non-stick cooking spray, then optionally dust with 1 to 2 tablespoons of flour, rotating to coat fully and tapping out excess. This prevents sticking and ensures easy release.
- Mix Butter, Oil, and Sugar: In a large mixing bowl, combine ¾ cup softened salted butter, ¼ cup olive or vegetable oil, and 2 cups granulated sugar. Use a hand mixer to blend until all ingredients are fully combined and creamy.
- Add Eggs: Incorporate 4 large eggs one at a time into the mixture, mixing well after each addition to ensure smooth blending without overbeating.
- Add Flavorings: Stir in 2 teaspoons vanilla extract, ⅓ cup fresh lemon juice, and 3 tablespoons lemon zest until combined. The batter will be thick and aromatic at this stage.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 4 tablespoons poppy seeds, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda until evenly mixed.
- Alternate Adding Dry Ingredients and Dairy: Gradually add the dry ingredient mixture and then ¼ cup full-fat sour cream combined with 1 cup whole milk alternately to the butter mixture, starting and ending with the dry ingredients. Gently fold with a Danish dough whisk or spatula to avoid overmixing; mix only until no dry flour remains.
- Pour Batter into Pan: Transfer the batter evenly into the prepared bundt pan, smoothing the top for an even bake.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 to 55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs but no wet batter.
- Cool in Pan: Allow the cake to cool for 10 minutes inside the pan to firm up and make it easier to remove.
- Invert and Cool Completely: Carefully invert the bundt pan onto a cooling rack and remove the pan. Let the cake cool fully before applying the glaze to prevent melting.
- Prepare the Glaze: In a medium bowl, whisk together 1 cup powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth and pourable.
- Glaze the Cake: Using a spoon or fork, drizzle the lemon glaze evenly over the top of the cooled bundt cake, allowing it to drip down the sides.
- Serve and Enjoy: Slice the cake and serve. This moist and zesty lemon poppy seed bundt cake is perfect for dessert or a sweet afternoon treat.
Notes
- Using full-fat sour cream and whole milk ensures a moist and tender crumb.
- Adding flour to the bundt pan after greasing helps the cake to release cleanly.
- Don’t overmix the batter to keep the cake light and fluffy.
- Adjust lemon juice in the glaze to your preferred tartness level.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Ensure the cake is completely cool before glazing to prevent melting the glaze.
- Use fresh lemon zest and juice for the best lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
