Lemon Poppyseed Bundt Cake

This Lemon Poppy Seed Bundt Cake is bright, zesty, and super moist, with little bursts of crunch from the poppy seeds. It’s topped with a simple lemon glaze that adds the perfect touch of sweetness. Light and fresh, it’s a great cake for spring and would be perfect for a tea party, brunch, or any casual gathering with friends and family.

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Lemon Poppyseed Bundt Cake Recipe

Prep: 20-30 min | Bake: 55 min | Total: 1.25 hours

Yields 10-12 servings

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Ingredients

Cake

• 1 1/2 cups white sugar

• 1/2 cup light brown sugar

• 1 cup unsalted butter, melted and at room temperature

• 3 eggs, at room temperature

• 1 cup sour cream

• 1 teaspoon vanilla bean paste or extract

• 3 cups flour

• 1 teaspoon salt

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3 tablespoons poppyseeds

• 3/4 cup milk

• 1/4 cup lemon juice

• 2 tablespoons lemon zest

Lemon Glaze

• 2 cups powdered sugar

• 3-4 tablespoons lemon juice

Instructions

1. Prep the Oven and Pan
   Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan (10-cup capacity), making sure to coat all the grooves well so the cake releases cleanly.

2. Mix the Wet Ingredients
   In a large mixing bowl, whisk together the white and brown sugars with the melted butter until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the sour cream, and vanilla until fully combined.

3. Combine the Dry Ingredients
   In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.

4. Mix the Batter
   Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Begin and end with the dry mixture. Then, add in lemon juice, zest and poppyseeds. Stir gently until the batter is smooth and just combined — do not overmix.

5. Bake
   Pour the batter into your prepared Bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

6. Make the Lemon Glaze
   While the cake cools, combine powdered sugar and lemon juice until it resembles a glaze consistency.

7. Glaze and Serve
   Pour or drizzle the glaze evenly over the cooled Bundt cake, letting it drip down the sides. Enjoy!

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