Lemon Poppy Seed Bundt Cake Recipe
This Lemon Poppy Seed Cake is light and fluffy, perfectly sweet and studded with crunchy poppy seeds. It’s a simple, classically delicious cake to make whether you are expecting guests or just want something sweet.
Servings: 12 people
Calories: 325kcal
Ingredients
Lemon Poppyseed Bundt Cake
- 1 cup sour cream
- 3 large eggs
- 1 cup sugar
- 1½ teaspoons lemon zest (2-3 lemons)
- 1/2 cup vegetable oil
- 1½ tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Lemon Soaking Syrup
- 1/2 cup sugar
- 1/2 cup lemon juice
Lemon Glaze
- 2/3 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9-10 cup bundt cake pan and set aside.
- In a large bowl, whisk together the sour cream, eggs, sugar, lemon zest, oil, poppy seeds, vanilla, and lemon extract.
- In a separate bowl, sift together the flour, baking powder, and salt, and then add the flour mixture to the egg mixture. Stir until combined.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 5-10 minutes before turning onto a wire rack to finish cooling.
- While the cake is baking, combine the 1/2 cup lemon juice and 1/2 cup sugar in a small pan and heat over medium heat until all the sugar is dissolved and the liquid is smooth. Set aside to cool.
- Once the cake has finished baking, transfer to a wire rack. Use a pastry brush to liberally brush the lemon soaking syrup onto the bundt cake. Let the cake cool to room temperature and then transfer the cake to a cake stand or decorative platter.
Finishing the Bundt Cake
- Make the glaze by whisking together the powdered sugar, lemon juice, lemon extract and vanilla extract. Add more lemon juice if necessary to reach your desired consistency. You want a pretty thick glaze. It shouldn't be runny but more of the consistency of glue.
- Drizzle the glaze over the cake and let it set up. Garnish with extra poppy seeds and slice into 10-12 pieces. Serve with a dollop of whipped cream and fresh raspberries. Enjoy!
Notes
- To store: Wrap any unfinished cake in aluminum foil, or a cake carrier with an airtight lid, and stored for up to 2 days at room temperature, or up to 4 days in the refrigerator.
- Freezing: Wrap your unglazed bundt cake well with plastic wrap and aluminum foil. Place in a larger freezer bag if it will fit, and store in the freezer for up to 2 months. Once you are ready to eat, pull from the freezer and store at room temperature, or in the fridge, overnight. Glaze at least an hour before eating so it has a chance to set.
- One way to know whether your glaze is a good consistency is to lift the whisk out of the glaze. The glaze should take just a moment to melt back in.
Nutrition
Calories: 325kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 122mg | Potassium: 147mg | Fiber: 1g | Sugar: 33g | Vitamin A: 188IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg