Lemon Poppy Seed Bundt

Last spring my neighbor asked me to bring something bright for her garden party, and I stood in my kitchen staring at a bowl of lemons I'd picked up at the farmers market. The sun was streaming through the window exactly the way it does when you want everything to taste like hope. I decided right then that a lemon cake was the only logical answer.

When I pulled that first cake from the oven, the entire house smelled like a lemon grove. My daughter wandered into the kitchen asking what bakery I'd secretly visited, and when I told her I'd made it, she demanded to help with the glaze. We ended up with sticky fingers and lemon zest everywhere.

Ingredients

• All purpose flour: The backbone of this tender crumb, and dont pack it down when measuring
• Baking powder and baking soda: These work together to give the cake its impressive rise
• Sea salt: Just enough to make all that lemon sing instead of scream
• Poppy seeds: Those little crunches that surprise you with every bite
• Unsalted butter: Softened properly means better incorporation and a finer texture
• Granulated sugar: Creates that beautiful tender structure while letting lemon shine through
• Large eggs: Room temperature eggs blend more seamlessly into the batter
• Fresh lemon juice: Bottled lemon juice has no place here, you need the real thing
• Lemon zest: This is where all those aromatic oils live that make the cake taste like sunshine
• Vanilla extract: Rounds out the sharp lemon notes with something warm and familiar
• Whole milk: Adds richness though buttermilk works if you want extra tang
• Sour cream: The secret weapon for keeping this cake incredibly moist
• Powdered sugar: Creates that silky pourable glaze that drapes over every curve

Instructions

Get your oven ready:

Preheat to 350°F and really thoroughly grease your Bundt pan, getting into every crevice so the cake releases beautifully later

Whisk the dry team:

Combine the flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl

Cream butter and sugar:

Beat them together for about 3 minutes until the mixture turns pale and fluffy

Add the eggs one by one:

Mix well after each egg and scrape down the bowl to keep everything incorporated

Bring in the lemon:

Mix in the lemon juice, zest, and vanilla just until combined

Combine wet and dry:

Add flour mixture and milk alternately in three parts, starting and ending with flour, mixing just until you dont see dry streaks

Fold in the sour cream:

Gently incorporate it until the batter is smooth and uniform

Bake until done:

Pour batter into your prepared pan and bake 45 to 55 minutes until a tester comes out clean

Cool with patience:

Let the cake rest 15 minutes in the pan before turning it onto a rack to cool completely

Make the glaze:

Whisk powdered sugar with lemon juice and zest until it flows like honey, then drizzle over the cooled cake

Save

This cake has become my go to for baby showers and bridge club meetings. Last month three different friends asked for the recipe, which is always the best compliment a baker can receive.

Room Temperature Matters

I learned the hard way that cold ingredients create curdled batter and uneven texture. Set out your butter, eggs, milk, and sour cream about an hour before you start baking.

The Perfect Glaze Consistency

Too thick and it clumps, too thin and it runs right off the cake. You want it thick enough to leave trails when you drizzle but fluid enough to settle into those beautiful Bundt curves.

Making It Ahead

The cake actually develops more flavor if you wrap it tightly and let it rest overnight before glazing. The lemon intensifies and the crumb becomes even more tender.

• Add glaze the day you plan to serve
• Store unglazed cake at room temperature wrapped well
• The glaze keeps the cake from drying out once applied

Save

There is something so satisfying about slicing into that golden ring and watching everyone reach for a piece simultaneously.

Recipe FAQs

→ What makes the cake moist and tender?

The addition of sour cream along with butter and eggs contributes to the moist and tender texture of the Bundt cake.

→ How do poppy seeds affect the cake?

Poppy seeds add a delightful crunch and subtle nutty flavor that complement the lemon zest aroma.

→ Can buttermilk be used instead of milk?

Yes, substituting buttermilk for whole milk adds a slight tang and enhances the cake's moistness.

→ What is the best pan to use for this cake?

A 10–12 cup Bundt pan is ideal to achieve the classic shape and even baking throughout.

→ How is the lemon glaze prepared?

The glaze is made by whisking powdered sugar with fresh lemon juice and zest until smooth and pourable, then drizzled over the cooled cake.