Lemon Poppy Seed Bundt

My grandmother kept lemon trees in her backyard, and every spring we would haul basket after basket of bright yellow fruit into her kitchen. She made the most incredible lemon bread, simple and perfect, but I always imagined what it would be like as a proper cake with a tender crumb. Years later, I started experimenting with poppy seeds and that gorgeous Bundt shape, turning her humble loaf into something worthy of Sunday brunch.

Last Easter, I made three of these cakes because my family kept requesting more. My cousin actually took half a cake home in her purse, wrapped in napkins, because she could not leave without it. Now it is the only thing anyone asks me to bring to spring gatherings.

Ingredients

• 2 3/4 cups all-purpose flour: This gives the cake structure while keeping it tender, and I have learned through many sunken cakes that measuring by weight is worth the extra effort
• 2 1/2 tsp baking powder: The lift that makes this cake feel light and airy despite its richness
• 1/2 tsp baking soda: Works with the acidic lemon juice to create extra rise and a beautiful golden crumb
• 1/2 tsp fine sea salt: Do not skip this because salt balances sweetness and makes lemon flavor sing
• 3 tbsp poppy seeds: These tiny seeds add crunch and that classic speckled look that makes everyone instantly recognize what they are eating
• 1 cup unsalted butter softened: Room temperature butter creates pockets of air that make the cake tender, and I always set mine out an hour before baking
• 2 cups granulated sugar: Sweetens the cake but the lemon keeps it from feeling cloying or heavy
• 4 large eggs room temperature: Cold eggs can seize butter and ruin your batter, so please let them sit out first
• 1/3 cup fresh lemon juice: Use real lemons because bottled juice lacks that bright floral note that makes this cake special
• 1 tbsp finely grated lemon zest: This is where all the lemon oil lives, so grate gently and avoid the bitter white pith underneath
• 1 tsp pure vanilla extract: Rounds out the sharp citrus notes and adds warmth
• 1 cup whole milk room temperature: Creates richness and tenderness in the crumb
• 1/2 cup sour cream room temperature: The secret ingredient that makes this cake incredibly moist and gives it a slight tang
• 1 1/4 cups powdered sugar: Creates a smooth pourable glaze that sets just enough
• 2-3 tbsp fresh lemon juice: Adjust this to get your glaze exactly pourable but not too thin
• 1 tsp lemon zest: Fresh zest on top tells everyone exactly what flavor they are about to enjoy

Instructions

Preheat your oven and prepare the pan:

Set your oven to 350°F and grease every single crevice of your Bundt pan with butter, then dust it with flour, tapping out any excess because nothing ruins a moment like cake stuck in the pan.

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds until they are evenly distributed.

Cream the butter and sugar:

Beat the softened butter and sugar together for about 3 minutes until the mixture looks pale and fluffy, which creates the tender texture we want.

Add the eggs:

Beat in the eggs one at a time, letting each one fully incorporate before adding the next, and scrape down the bowl so everything combines evenly.

Mix in the lemon and vanilla:

Add the lemon juice, zest, and vanilla, mixing just until combined because the scent alone will start filling your kitchen.

Alternate wet and dry ingredients:

On low speed, add the flour mixture and milk in three parts, starting and ending with flour, and stop as soon as you see the last streaks of flour disappear.

Fold in the sour cream:

Gently fold in the sour cream by hand until the batter looks smooth and creamy.

Bake the cake:

Pour the batter into your prepared pan and smooth the top, then bake for 45 to 55 minutes until a tester comes out clean.

Cool and glaze:

Let the cake rest in the pan for 15 minutes before turning it out onto a rack to cool completely, then whisk the glaze ingredients until smooth and drizzle it over the top.

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The first time I made this for my book club, we ended up sitting around the table for two hours just talking, none of us wanting to leave the last slice behind. Food does that sometimes, creates these little pockets of time where no one is in a hurry.

Making This Cake Your Own

I have tried swapping buttermilk for the whole milk, and the extra tang works beautifully with the lemon. You can also add a teaspoon of almond extract if you want that classic lemon almond pairing that feels so elegant.

Serving Suggestions

This cake wants to be served with something hot and comforting. Earl Grey tea is perfect because the bergamot notes complement the lemon, or a sparkling wine if you are feeling fancy for brunch.

Storage and Timing

The cake stays moist for three days in an airtight container at room temperature, though it rarely lasts that long in my house. You can also bake it a day ahead because the flavors actually deepen overnight.

• Wrap the glazed cake loosely once the icing has fully set so it does not stick
• Freeze unglazed portions if you want to save some for later
• Bring slices to room temperature before serving for the best texture

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There is something so satisfying about a Bundt cake, that beautiful shape that needs nothing more than a simple drizzle to look complete. This one brings spring to the table no matter the season.