Lemon Poppy Seed Bundt Cake
This easy Lemon Poppy Seed Bundt cake from scratch is beautiful, flavorful, and moist. It's topped with a sweet lemon glaze that's the perfect final touch. Perfect for breakfast or dessert.
large mixing bowl
Medium mixing bowl
Wire cake rack
unsalted butter, softened to room temperature
granulated sugar, divided
pure vanilla extract
large eggs, room temperature
lemon zest, preferably organic
Non-stick cooking spray
*Add additional milk a little at a time, if necessary, to reach desired consistency
fresh lemon juice
Pre-heat oven to 350°F. Prepare a standard-sized Bundt pan by spraying with non-stick cooking spray.
Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth.
Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.
Transfer the cake batter into the prepared Bundt pan. Place in the pre-heated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.
Remove from oven and place hot pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving.
This cake will stay fresh for up to 3 days if left covered on your counter top.