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Lemon Poppy Seed Bundt Cake with Glaze

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Lemon Poppy Seed Bundt Cake with Glaze is a bright and zesty dessert featuring a moist crumb, crunchy poppy seeds, and a tangy-sweet lemon glaze—perfect for brunch or an elegant treat.

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 1/4 cups granulated sugar
  • 3 large eggs
  • Zest and juice of 2 lemons
  • 1 tsp vanilla extract
  • 1 cup sour cream or Greek yogurt
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp lemon juice or milk (for thinning the glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  4. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry. Mix just until combined.
  6. Pour batter into the prepared Bundt pan and smooth the top. Tap the pan gently to remove air bubbles.
  7. Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
  8. Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. Whisk powdered sugar with lemon juice or milk until smooth and pourable. Drizzle over the fully cooled cake.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Grease and flour the Bundt pan well to prevent sticking.
  • Let the cake cool completely before glazing to prevent the glaze from melting.
  • Tap the pan before baking to eliminate air pockets for a smooth finish.
  • Use Greek yogurt for a slightly tangier flavor and reduced fat.

Nutrition

Find it online: https://tastyera.com/lemon-poppy-seed-bundt-cake-with-glaze/