Lemon Poppyseed Bundt Cake Recipe

5 from 2 votes

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.

Prep Time10 mins

Cook Time45 mins

Cooling time5 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Servings: people

Calories: 282kcal

Author: The Carefree Kitchen

Ingredients

1 ½ cup Flour
2 tsp Baking Powder
½ tsp Salt
1 cup Sugar
3 large Eggs
½ cup Vegetable Oil
1 cup Sour Cream
1 ½ tsp Lemon Zest from 2-3 Fresh Lemons
1 ½ Tablespoons Poppy Seeds

Glaze

⅔ cup Powdered Sugar
1 Tablespoon Lemon Juice
½ tsp Lemon Extract
½ tsp 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!

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