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Lemon Poppy Seed Bundt Cake

Lemon Poppyseed Bundt Cake.jpg

Professional Baker, Megan Reed shares her delicious Lemon Bundt Cake Recipe.

Lemon Poppy Seed Bundt Cake

Makes: 1-10 inch Bundt cake

Cake:

  • 8 oz unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 6 eggs
  • Zest of 2 lemons
  • 1/3 cup lemon juice
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 ¼ teaspoon salt
  • 1 cup sour cream
  • 3 tablespoons poppy seeds

Glaze:

  • 2 cup powdered sugar
  • Zest of 1 lemon
  • 4 tablespoon lemon juice

Preheat oven for 350 degrees. In a mixer, cream butter and sugar until light and fluffy, about 3 to 4 minutes. Then begin to add your eggs one by one, scraping down the bowl every couple of eggs. Mix together your flour, baking soda, and salt together. Then add your lemon zest and lemon juice to the butter mixture. Beginning with the flour mixture, alternate adding the flour mixture and the sour cream, ending with flour mixture. Lastly, add in the poppy seeds and mix until well combined. In a well buttered or nonstick spray coated 12 cup, 10 inch bundt pan, add all of the batter and spread out evening. Bake for 55-60 minutes until a tooth pick comes out clean. Allow the cake to cool in the pan for 15-20 minutes and then turn out. Allow to cool completely.

Mix the powdered sugar, lemon juice and lemon zest together until smooth. Evenly poor on top of the cooled cake and allow to drip down the sides. Enjoy!