Description
This Glazed Lemon Poppy Seed Bundt Cake offers a bright lemon tang, a slight crunch from poppy seeds, and a tender, buttery crumb.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 300 g (1 1/2 cups) granulated sugar
- 226 g (1 cup) unsalted butter, softened
- 4 large eggs (approx. 200 g), room temperature
- 240 ml (1 cup) sour cream
- 60 ml (1/4 cup) whole milk
- 2 tbsp lemon zest (from ~2 large lemons)
- 60 ml (1/4 cup) lemon juice for batter; plus 45–60 ml (3–4 tbsp) for glaze
- 40 g (3 tbsp) poppy seeds
- 10 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 5 g (1 tsp) salt
- 180 g (1 1/2 cups) powdered sugar for glaze
Instructions
- Preheat the oven to 175°C (350°F). Grease and flour a 10–12-cup bundt pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl until blended.
- Beat butter and sugar in a mixer until pale and fluffy.
- Add eggs one at a time, mixing after each addition. Mix in lemon zest and lemon juice.
- Mix in dry ingredients alternating with sour cream and milk until just combined.
- Fold in poppy seeds.
- Transfer the batter to the prepared bundt pan and bake for 42–50 minutes.
- Cool the cake in the pan for 10–15 minutes then invert onto a rack to cool completely.
- Whisk powdered sugar with lemon juice and butter for the glaze; pour over warm cake.
Notes
For a gluten-free version, replace flour with a 1:1 gluten-free blend and add 1/2 tsp xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 75mg