Lemon Poppy Seed Bundt (Printable Version)

Tender bundt with lemon zest, poppy seeds, and a sweet tangy glaze, perfect for brunch or dessert.

# What You'll Need:

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01 - Preheat oven to 350°F. Thoroughly grease and flour a bundt pan to ensure easy release after baking.

02 - Whisk flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl until evenly distributed.

03 - Beat butter and sugar with electric mixer on high speed for 3 minutes until pale, light, and fluffy.

04 - Add eggs one at a time, mixing completely after each addition. Blend in lemon zest, lemon juice, and vanilla extract.

05 - On low speed, alternately add flour mixture and sour cream, starting and ending with flour. Pour in milk and mix until just incorporated.

06 - Transfer batter to prepared pan, smooth surface, and bake for 45-50 minutes until toothpick inserted in center emerges clean.

07 - Let cake rest in pan for 15 minutes, then carefully invert onto wire rack to cool completely.

08 - Whisk powdered sugar with lemon juice until smooth and drizzling consistency is reached.

09 - Drizzle glaze evenly over completely cooled cake. Allow glaze to set before slicing.

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The texture is incredibly moist and tender, thanks to the sour cream and butter working their magic together
That bright lemon flavor hits perfectly without being too tart, and the poppy seeds add this wonderful little crunch in every bite
The glaze takes literally two minutes but makes the whole thing look like you bought it from a fancy bakery

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Greasing the bundt pan thoroughly is non negotiable, I once lost half a cake because I got lazy with this step
Room temperature ingredients really do matter here, cold eggs can curdle the butter and ruin the texture
Let the cake cool completely before glazing or the icing will slide right off onto your counter instead of staying on the cake

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Zest your lemons before juicing them, it's so much easier to handle when the fruit still has its shape
If you want extra lemon intensity, brush the warm cake with a simple syrup of equal parts lemon juice and sugar before glazing