Lemon Poppy Seed Bundt Cake
Alright, friends, I have to tell you about this cake because it’s the kind of dessert that makes you feel like you’ve struck gold—light, tangy, and a little bit special with those tiny poppy seeds adding just the right pop of texture. Imagine the bright burst of fresh lemon zest swirling through a moist, buttery cake that’s just begging to be sliced and shared. Every bite feels like springtime wrapped into dessert form, and I can’t wait for you to make it and see for yourself. Plus, this bundt cake has a golden crust that’s perfectly snap-worthy while the inside stays soft and tender. Trust me, once you bake this, you’ll be whipping it up again and again!
Quick Facts
- Yield: Serves 10-12
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
Ingredients
For the Main Dish:
- 2 ½ cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ½ cup fresh lemon juice (about 2-3 lemons)
- 2 tbsp lemon zest (from 2 lemons)
How I Make It
Step 1:
Preheat your oven to 350°F, and make sure to grease your bundt pan really well—nothing worse than a gorgeous cake sticking to the pan! In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set this aside.
Step 2:
In a large bowl, beat the butter and sugar together until the mix is fluffy and pale—this usually takes about 4-5 minutes with a hand mixer. This step is what gives the cake that soft crumb and wonderful rise.
Step 3:
Add the eggs one at a time, making sure each one is fully mixed in before adding the next. Then stir in the vanilla extract, lemon juice, and lemon zest.
Step 4:
Mix in the dry ingredients in two batches, alternating with the sour cream, beginning and ending with the flour mixture. Don’t overmix here—just combine until you don’t see any dry spots.
Step 5:
Pour the batter into your prepared bundt pan, smoothing the top gently with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Step 6:
Let the cake cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely. The lemon aroma will be irresistible by this point, trust me! Dust with powdered sugar or drizzle a simple lemon glaze if you like.
Variations & Tips
- Swap sour cream for Greek yogurt if you want a slightly tangier flavor and a healthier twist.
- Add a teaspoon of almond extract alongside vanilla for a subtle nutty note.
- For more zest, sprinkle extra lemon zest over the top once glazed.
- If you don’t have a bundt pan, this batter works well in a loaf pan—just reduce baking time to about 45-50 minutes.
- Don’t skip letting the cake cool before removing from the pan to avoid breakage.
How I Like to Serve It
This cake shines with a cup of afternoon tea or coffee, especially on sunny spring days. It’s a perfect centerpiece for Mother’s Day brunch or weekend gatherings because it feels fancy without fuss. And if you’re treating guests, a dollop of whipped cream or a scoop of vanilla ice cream takes it over the top.
Notes
- Store leftovers tightly wrapped at room temperature for up to 3 days.
- If you want to prep in advance, freeze the fully cooled cake wrapped in plastic wrap; thaw at room temp before serving.
Closing: This Lemon Poppy Seed Bundt Cake always turns out beautifully balanced in flavor and texture, making it my go-to recipe whenever I want something bright, moist, and utterly delicious.
