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Lemon Poppy Seed Bundt Cake
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5 from 4 votes

Lemon Poppy Seed Bundt Cake

The moist, rich and buttery flavor of this cake combined with the tartness of the lemon juice in both the syrup and glaze work together to create an unforgettable taste sensation that you won't want to stop eating!
Prep Time12 minutes
Cook Time50 minutes
Total Time1 hour 2 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 Servings
Calories: 853kcal
Author: Serena

Ingredients

  • 226 grams Unsalted Butter (1 cup)
  • 250 grams Sugar (1 ¼ cup)
  • 7 milliliter Vanilla Extract (1 teaspoon)
  • 3 eggs Large Eggs Room Temperature
  • 70 milliliter Lemon Juice (⅓ cup)
  • 220 grams Sour Cream (¾ cup)
  • 480 grams AP Flour - King Arthur (4 cups)
  • 8 grams Baking Soda (1 ¼ teaspoon)
  • 5 grams Baking Powder (1 ¼ teaspoon)
  • 24 grams Poppy Seeds (2 tablespoons)
  • 6 grams Lemon Zest (3 tablespoons)

Simple Syrup

  • 100 grams Sugar (½ cup)
  • 100 milliliter Lemon Juice (½ cup)

Lemon Glaze

  • 114 grams Powdered Sugar (1 cup)
  • 26 milliliter Lemon Juice (2 tablespoons)

Instructions

  • Preheat oven to 350 Fahrenheit. Prepare a standard size Bundt pan by spraying with non-stick cooking spray.
  • Cream the butter and sugar in a large mixing bowl. Add the eggs one at a time and mix. Then the vanilla, lemon juice, and sour cream and mix until smooth.
  • Combine the flour, baking soda, baking powder, poppy seeds and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.
  • Transfer the cake batter into the prepared Bundt pan. Place it in the preheated oven for 40 - 50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
  • Once removed from oven, cool for 10 - 15 minutes in pan then flip out onto a wire rack to cool the rest of the way.

Simple Syrup

  • Combine the sugar and lemon juice in a small sauce pan and heat until the sugar has dissolved. Remove from heat and let cool a bit
  • Use a pastry brush and brush on the syrup onto the cake and let finish cooling

Lemon Glaze

  • Combine the powdered sugar and lemon juice in a small bowl. Mix until combined and drizzle onto the bundt cake right before serving.

Notes

Recipe Source: SerenaLissy.com
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Nutrition

Serving: 1Serving | Calories: 853kcal | Carbohydrates: 108g | Protein: 19g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 414mg | Sodium: 497mg | Potassium: 286mg | Fiber: 2g | Sugar: 60g | Vitamin A: 1371IU | Vitamin C: 11mg | Calcium: 180mg | Iron: 5mg