Description
Lemon Poppy Seed Bundt Cake with Glaze is a moist, tender cake packed with bright citrus flavor and poppy seeds, finished with a sweet and tangy lemon glaze—perfect for springtime gatherings or a refreshing dessert anytime.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1–2 tbsp milk or cream (optional, for consistency)
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Add sour cream or Greek yogurt and mix until smooth.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Pour batter evenly into the prepared bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk together glaze ingredients until smooth and drizzle over the cooled cake.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Grease and flour the bundt pan well to prevent sticking.
- Add blueberries for a fruity twist.
- Store glazed cake in an airtight container at room temperature or refrigerate for longer freshness.
- Glaze sets in 15–20 minutes; apply once the cake is fully cooled.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg