Lemon Poppyseed Bundt Cake Recipe
This Lemon Poppy Seed Bundt 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: 282kcal
Ingredients
- 1 ½ cup Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Sugar
- 3 large Eggs
- ½ cup Vegetable Oil
- 1 cup Sour Cream
- 1 ½ teaspoon Lemon Zest from 2-3 Fresh Lemons
- 1 ½ Tablespoons Poppy Seeds
Glaze
- ⅔ cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- ½ teaspoon Lemon Extract
- ½ teaspoon Vanilla Extract
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9-10 cup bundt cake pan.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil, poppy seeds, vanilla, and lemon extract.
- 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.
- Put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
- 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.
- Drizzle the glaze over the cake and let it set up before slicing to serve.
- Serve wit a dollop of whipped cream and some fresh raspberries. Enjoy!
Nutrition
Calories: 282kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 131mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg