Lemon Poppy Seed Bundt Cake

This Lemon Poppy Seed Bundt Cake is soft, tender, and packed with fresh lemon flavor in every bite. It has the perfect balance of bright critrus flavor and subtle crunch from the poppy seeds, all wrapped up in a buttery, moist cake.

Prep Time15

Cook Time50

Servings: slices

Author: Miranda Couse

Ingredients

Bundt Cake

¾ cup salted butter room temperature
¼ cup olive oil or vegetable oil
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅓ cup fresh lemon juice
3 tablespoons lemon zest about 3-4 large lemons
2 ¾ cups all-purpose flour
4 tablespoons poppy seeds
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup full-fat sour cream
1 cup whole milk

Glaze

1 cup powdered sugar
2 - 3 tablespoons fresh lemon juice

Instructions

Bundt Cake

Preheat the oven to 350 degrees F. Grease a 10 cup bundt pan generously with non-stick cooking spray. This is optional, but I like to add 1 to 2 tablespoons of flour into the bundt pan and rotate it until the flour has coated the bottom of sides of pan. Tap out the excess flour. Set aside.
In a large mixing bowl, add the ¾ cup salted butter¼ cup olive oil or vegetable oil, and 2 cups granulated sugar. Using a hand mixer, mix until all ingredients are combined.
Add the 4 large eggs, one at a time, and mix until each egg is incorporated before adding the next.
Add the 2 teaspoons vanilla extract, ⅓ cup fresh lemon juice, and 3 tablespoons lemon zest. Mix until combined. It will be a thick dough.
In a separate bowl, add the 2 ¾ cups all-purpose flour, 4 tablespoons poppy seeds, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda. Whisk until incorporated.
Alternate adding the dry ingredients and the ¼ cup full-fat sour cream/1 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Don’t overmix, once you don’t see any more dry flour you are done. I prefer using my Danish dough whisk instead of a hand mixer so I don’t overmix.
Pour the batter into the prepared bundt pan and evenly spread out the batter.
Place in the preheated oven and bake for 50-55 minutes or until done. To test the cake for doneness, insert a toothpick in the middle of the cake. If it comes out with moist crumbs or clean, it’s done. If there’s wet batter, it needs to bake longer.
Cool the cake for 10 minutes in the pan.
Invert the pan on a cooling rack and cool the cake completely before glazing.

Glaze

Once the cake is cooled, work on the glaze. In a medium bowl, add the 1 cup powdered sugar and 2 - 3 tablespoons fresh lemon juice. Whisk until combined.
Using a spoon or fork, drizzle the glaze on the top of the bundt cake.
Serve and Enjoy!

Notes

Storage: Store this bundt cake covered at room tempreature for up to 3 days or in the refrigerator fo rup to 5 days. If refrigerated, let it sit at room temperature before serving for the best texture.

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