Lemon Poppy Seed Bundt Cake (Printable)

Tangy lemon and poppy seed cake finished with a zesty lemon glaze, moist and perfect for teatime.

# What You Need:

→ Cake

01 - 2 ½ cups all-purpose flour (315 g)
02 - 2 tbsp poppy seeds
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - 1 cup unsalted butter, softened (230 g)
07 - 2 cups granulated sugar (400 g)
08 - 4 large eggs, room temperature
09 - 1 tbsp lemon zest (from about 2 lemons)
10 - ⅓ cup fresh lemon juice (80 ml)
11 - 1 cup sour cream, room temperature (240 ml)
12 - 1 tsp vanilla extract

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted (120 g)
14 - 2–3 tbsp fresh lemon juice
15 - 1 tsp lemon zest

# Steps:

01 - Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan to prevent sticking.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the creamed mixture, mixing well after each addition. Stir in lemon zest and vanilla extract.
05 - Blend in fresh lemon juice and sour cream until just combined, noting the batter may appear slightly curdled.
06 - Gradually fold the dry ingredients into the wet mixture, stirring only until incorporated to avoid overmixing.
07 - Pour the batter evenly into the prepared Bundt pan and smooth the surface.
08 - Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
10 - Whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable.
11 - Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The sour cream keeps it impossibly moist while the lemon juice gives it a brightness that doesn't scream artificially tart.
  • Poppy seeds add texture and a tiny bit of mystery—people always ask what that crunch is.
  • It looks fancy enough for company but simple enough to make on a Tuesday when you just want something good.
02 -
  • Room temperature ingredients are not a suggestion—they're the difference between a fluffy cake and a dense one, because cold ingredients don't mix smoothly.
  • Don't skip the 15-minute cooling period in the pan; rushing to invert will crack the top and sometimes break the cake entirely.
  • The slight curdling when you add the sour cream is normal and expected—the acid is supposed to react with the wet ingredients.
03 -
  • If your Bundt pan is new or you're worried about sticking, use baking spray with flour mixed in—it's the only way to guarantee easy removal.
  • Let your eggs and sour cream come to room temperature by sitting them out for 30 minutes while you prep the other ingredients; this changes everything about how smoothly the batter comes together.

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