Delightful Lemon Poppy Seed Bundt Cake Recipe

Bright, zesty, and drizzled with a luscious lemon glaze—this Lemon Poppy Seed Bundt Cake is the perfect blend of sweet and citrusy with a delightful crunch from the poppy seeds. Whether you’re making it for a weekend brunch, afternoon tea, or just to treat yourself (because you deserve it!), this cake is pure sunshine in every bite.

Why You’ll Love This Recipe

• Ultimate Lemon Flavor: Fresh lemon zest and juice pack this cake with natural citrus goodness.
• Moist and Tender: Thanks to sour cream, this bundt cake stays incredibly soft and delicious.
• Easy Yet Impressive: Bundt cakes look effortlessly elegant with minimal decorating required!
• Perfect for Any Occasion: Serve it for breakfast, brunch, or dessert—there’s no wrong time.

Ingredients Breakdown

For the Cake:

• Flour: All-purpose flour gives the cake structure.
• Poppy Seeds: Add a subtle nutty flavor and texture.
• Lemon Zest & Juice: The key to that bright, fresh citrus flavor.
• Sour Cream: Keeps the cake moist and tender.
• Butter: Softened, for richness and a smooth texture.
• Granulated Sugar: For just the right amount of sweetness.
• Eggs: Help bind the batter and create a soft crumb.
• Baking Powder and Baking Soda: To give the perfect rise.
• Vanilla Extract: Adds warmth and rounds out the flavors.
• Salt: Balances the sweetness.

For the Lemon Glaze:

• Powdered Sugar: The base of the glaze.
• Lemon Juice: Creates a smooth, tangy drizzle.
• Milk (if needed): To adjust the consistency.

Pro Tip:

Use fresh lemons for the best flavor—bottled juice just doesn’t have the same zing. If you want an extra intense lemon taste, rub the zest into the sugar before mixing to release its natural oils!

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.

4. Add Eggs & Flavor

Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.

5. Alternate Wet & Dry

Gently mix in half of the dry ingredients, followed by the sour cream, then the remaining dry ingredients. Stir until just combined—don’t overmix!

6. Bake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes or until a toothpick comes out clean.

7. Cool & Glaze

Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack. Mix the glaze ingredients until smooth, then drizzle over the cooled cake.

Chef’s Tips and Tricks

• Let It Cool: Give the cake time to cool properly before glazing to avoid melting the drizzle too much!
• Use the Right Pan: A nonstick bundt pan helps with easy release—just grease it well!
• Extra Crunch: Add a sprinkle of poppy seeds on top of the glaze for a decorative finish.

Recipe Variations & Serving Suggestions

• Almond Twist: Add ½ teaspoon of almond extract for a unique flavor boost.
• Orange Version: Swap lemon zest and juice for orange to create an orange-poppy seed cake!
• Serve It Up: Enjoy a slice with a hot cup of tea or coffee!

FAQs

Can I Freeze This Cake?

Yes! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Just thaw overnight in the fridge when ready to serve.

How Do I Store Leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Can I Make This in a Loaf Pan?

Absolutely! This recipe can be divided into two loaf pans. Adjust the baking time to about 35-40 minutes.

Lemon Poppy Seed Bundt Cake Recipe

If you try this Lemon Poppy Seed Bundt Cake, I’d love to hear what you think! Leave a comment below or tag your creation on social media with #TheKitchensAid so I can see your beautiful bakes. Enjoy every zesty bite!