Ingredients

2 cups granulated sugar

2 Tbsp lemon zest

1 cup unsalted butter, at room temperature

4 large eggs, at room temperature

2 3/4 cups all-purpose flour

3 Tbsp cornstarch

3/4 tsp salt

2 tsp baking powder

1/2 cup milk (whole or 2%)

1/4 cup lemon juice

1 tsp vanilla extract

1/2 tsp almond extract

1/4 cup sour cream

1 1/2 Tbsp poppyseeds

1 1/2 cups powdered sugar

2-3 Tbsp lemon juice (for glaze)

1 tsp lemon zest (for glaze)

Poppyseeds, for sprinkling

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 12-cup bundt cake pan. Set it aside while you prepare the batter.

Step 2: Rub the lemon zest and granulated sugar together until fragrant and well combined. This step releases the lemon oils and infuses the sugar with flavor.

Step 3: Using a mixer, cream the unsalted butter until light and fluffy, about 1-2 minutes. Add the lemon sugar and continue to cream until the mixture is airy.

Step 4: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

Step 5: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and baking powder. Set this dry mixture aside.

Step 6: In another bowl, whisk together the milk, lemon juice, almond extract, and vanilla extract.

Step 7: Gradually add the dry ingredients and wet ingredients alternately into the butter mixture, beginning and ending with the dry ingredients. For example, add a third of the dry mixture first, then half of the wet mixture, and repeat until all are combined. Mix just until blended each time.

Step 8: Fold in the sour cream and poppyseeds, scraping down the sides of the bowl to make sure everything is evenly mixed.

Step 9: Spread the batter evenly into the prepared bundt pan and gently tap it on the counter a few times to release any air bubbles.

Step 10: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 11: Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely or to your preferred serving temperature.

Step 12: To make the glaze, whisk together the powdered sugar, lemon zest, and 2-3 tablespoons of lemon juice until smooth.

Step 13: Drizzle the glaze over the cooled cake and sprinkle with additional poppyseeds if desired. Allow the glaze to set before slicing and serving.

Tips & Variations

For an extra burst of citrus, add a tablespoon of orange zest along with the lemon zest.

Use buttermilk instead of regular milk for a tangier crumb and enhanced moistness.

If you prefer a less sweet glaze, reduce the powdered sugar by 1/4 cup and adjust lemon juice to taste.

Ensure eggs and butter are at room temperature to help the batter come together smoothly.

FAQs

Can I use a different pan instead of a bundt pan?

Yes, you can bake this cake in a loaf pan or two 8-inch round pans. Adjust the baking time accordingly and check for doneness with a toothpick.

Can I omit the almond extract?

Absolutely. Almond extract adds a subtle nuttiness, but the cake will still be delicious without it. You can also substitute with an extra 1/2 teaspoon of vanilla extract if preferred.