Lemon Poppy Seed Bundt (Print Version)
A moist Bundt cake infused with lemon zest, poppy seeds, and drizzled with tangy lemon glaze.
# What You Need:
→ Cake
01 - 2 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 3 tablespoons poppy seeds
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, at room temperature
09 - 1 tablespoon finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 cup whole milk, at room temperature
12 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
13 - 1 1/2 cups powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon finely grated lemon zest
# How to Make It:
01 - Preheat oven to 350°F (175°C). Generously grease and flour a 10 to 12-cup Bundt pan, coating all crevices thoroughly.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes, using a stand or hand mixer.
04 - Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract until combined.
05 - Combine fresh lemon juice and whole milk in a measuring cup.
06 - With mixer on low speed, alternately add the flour mixture and lemon-milk mixture to the batter, beginning and ending with flour. Mix until just combined to avoid overmixing.
07 - Pour batter evenly into the prepared Bundt pan. Smooth the surface with a spatula.
08 - Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out clean.
09 - Let cake cool in the pan for 15 minutes. Carefully invert onto a wire rack and cool completely.
10 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable.
11 - Drizzle glaze evenly over cooled cake. Allow glaze to set before slicing and serving.
# Expert Hints:
01 -
- The texture is impossibly moist without being dense—it's the secret ratio of milk and lemon juice that does it.
- Poppy seeds add tiny pockets of crunch that keep every bite interesting.
- The glaze is so simple it takes two minutes, but tastes like you've been baking for hours.
02 -
- Room temperature ingredients blend together smoothly and give you a better crumb—it's not just a suggestion.
- Don't try to cool this cake in the pan longer than 15 minutes, or it'll stick to the sides and tear when you flip it.
- If your glaze is too thin, add more powdered sugar; if it's too thick, add lemon juice one teaspoon at a time.
03 -
- If your kitchen is warm, keep your ingredients cool—cold flour and milk will help your batter stay manageable.
- A wooden skewer works better than a toothpick for checking doneness because it doesn't deflate the cake as much when you pull it out.