This Lemon Poppy Seed Bundt Cake is moist, perfectly sweet, and lemony!
Are you more of a fan of lemon or chocolate desserts? When it comes to the two, I really have a hard time choosing. On one hand I love love love chocolate, but on the other hand I’m a total lemon lover too.
But since I may have gone a little crazy on the chocolate recipes lately and it’s been sooo cold, today I’m bringing you this bright and fresh lemon poppy seed bundt cake!
This recipe is kind of a mix of my vanilla cupcakes (doubled) and this lemon bundt cake from Martha Stewart. The first time I made the cake, I used all butter and it was just okay. The cake came out a little dense, which I expected, and the next day it wasn’t quite as moist.
I decided to adjust the recipe a bit and used a mix of butter and oil and the end result was so much better! The cake is still buttery, but the 1/4 cup of oil helps to make the cake just a bit lighter and helps to keep it moist.
The cake itself isn’t overpowering with lemon flavor, but it still has a nice lemon flavor to it. If you’re a total lemon fanatic (like me!), then you can definitely add a bit more lemon zest to the batter.
The lemon glaze really adds to the cake though and adds a little extra pop of lemon flavor, so don’t leave it off! It’s just two easy ingredients and you can mix it up in no time.
Lemon Poppy Seed Bundt Cake
Lemon Poppy Seed Bundt Cake:
- 2 and 3/4 cup all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons poppy seeds
- 3/4 cup unsalted butter softened to room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup canola or vegetable oil
- 1 cup sour cream
- 1 cup confectioners sugar
- 3 tablespoons fresh lemon juice or as needed to thin out the glaze
To make the cake:
- Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
- Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
- Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.
- Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.
- Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
- Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.
To make the glaze:
- Add the powdered sugar and lemon juice to a small mixing bowl and mix until fully combined.
- One the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the lemon glaze evenly over the cake and allow to harden for about 10-15 minutes.
- Slice and enjoy!
More lemon desserts!