Description
A delightful Lemon Poppyseed Bundt Cake featuring a tender, moist crumb infused with fresh lemon zest and juice, and dotted with crunchy poppyseeds. Finished with a tangy lemon glaze, this classic cake is perfect for gatherings or an afternoon treat.
Ingredients
Scale
Cake Batter
- 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
Lemon Glaze
- 1 1/2 cups powdered sugar
- 2–3 Tbsp lemon juice
- 1 tsp lemon zest
- Poppyseeds, for sprinkling (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 12-cup bundt cake pan thoroughly. Set it aside while preparing the batter.
- Mix Lemon Sugar: Rub 2 tablespoons of lemon zest into 2 cups of granulated sugar until fragrant and combined. This releases the oils and infuses the sugar with lemon flavor.
- Cream Butter and Sugar: Using a standing or hand mixer, beat 1 cup of room temperature unsalted butter until light and fluffy, about 1-2 minutes. Add the lemon-infused sugar and continue beating until the mixture is airy and well combined.
- Add Eggs: Incorporate 4 large eggs one at a time, beating well after each addition to ensure smooth, uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 3 tablespoons cornstarch, 3/4 teaspoon salt, and 2 teaspoons baking powder.
- Mix Wet Ingredients: In another bowl, whisk together 1/2 cup milk, 1/4 cup lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- Alternately Combine Dry and Wet: Gradually add the dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients. For example, add 1/3 of the dry ingredients and mix until just combined, then add half of the wet mixture and mix, repeating until all ingredients are incorporated. Avoid overmixing.
- Add Sour Cream and Poppyseeds: Fold in 1/4 cup sour cream and 1 1/2 tablespoons poppyseeds, scraping down the sides of the bowl and mixing gently until fully combined.
- Transfer Batter to Pan: Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake: Bake in the preheated oven for 50-60 minutes or until a cake tester inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 15 minutes. Then carefully invert the cake onto a cooling rack and allow it to cool completely or until slightly warm.
- Prepare Glaze: Whisk 1 1/2 cups powdered sugar, 2 to 3 tablespoons lemon juice, and 1 teaspoon lemon zest in a bowl until smooth and pourable.
- Glaze Cake: Drizzle the lemon glaze evenly over the cooled cake. Sprinkle additional poppyseeds on top if desired. Let the glaze set before slicing and serving.
Notes
- For the best lemon flavor, use fresh lemon zest and juice.
- Room temperature ingredients create a smoother batter and better rise.
- Do not overmix after adding flour to avoid a dense cake.
- Check doneness with a toothpick or cake tester to prevent overbaking.
- Allow glaze to set for a few minutes to avoid it running off when slicing.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Bundt Cake, Poppyseed Cake, Lemon Poppyseed Recipe, Bundt Cake, Lemon Glaze Cake
