Lemon Poppy Seed Bundt Cake (Printable)

Zesty bundt cake with poppy seeds and a luscious lemon cream glaze, perfect for springtime treats.

# Ingredient List:

→ Cake

01 - 3 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest (from about 2 lemons)
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, room temperature
13 - ½ cup whole milk, room temperature

→ Lemon Cream Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 tablespoons fresh lemon juice
16 - 2 tablespoons heavy cream
17 - ½ teaspoon lemon zest

# Steps:

01 - Preheat the oven to 350°F. Thoroughly grease and flour a 10–12 cup bundt pan.
02 - In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract.
05 - On low speed, alternately add the dry flour mixture and the combined sour cream and whole milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
06 - Pour the batter evenly into the prepared bundt pan and smooth the surface. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack to cool completely.
08 - Whisk together powdered sugar, fresh lemon juice, heavy cream, and lemon zest until smooth and pourable. Adjust consistency by adding more cream to thin or more powdered sugar to thicken.
09 - Once the cake is fully cooled, drizzle the lemon cream glaze over the top. Allow to set before slicing and serving.

# Expert Tips:

01 -
  • The poppy seeds give it texture and personality without stealing the show from the lemon.
  • It's moist enough to stay soft for days, so there's no guilt in eating it slowly.
  • The glaze is thin enough to drizzle but thick enough to cling, making every bite balanced and not cloying.
02 -
  • Room temperature ingredients aren't optional—they blend smoothly and create a finer crumb; a cold egg can break the emulsion and ruin everything.
  • Don't open the oven door before 40 minutes; bundt cakes need uninterrupted heat to rise properly, and drafts collapse them.
  • The glaze tastes better the next day after the flavors have had time to settle, so making it ahead is actually a win.
03 -
  • Grate your lemon zest directly into the sugar before creaming it with butter; this releases the oils and distributes lemon flavor throughout instead of just in streaks.
  • If the glaze seems thick after sitting, it's because the powdered sugar keeps pulling moisture from the air; whisk in a tiny bit more cream to reach the right consistency right before drizzling.

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