A moist and flavorful lemon bundt cake with a delightful crunch from poppy seeds. Perfect for any occasion, this cake is topped with a sweet lemon glaze.
Preparation time
20min
Cooking time
1h
Ingredients
12 Servings
- 375 g all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 227 g butter
- 4 eggs
- 400 g granulated sugar
- 60 ml lemon juice
- 60 ml lemon juice
- 2 tbsp lemon zest
- 3 tbsp poppy seeds
- 240 g powdered sugar
- 0.5 tsp salt
- 240 ml sour cream
- 2 tsp vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
Step 3
In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 4
Mix in the lemon zest, lemon juice, and vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Step 6
Pour the batter into the prepared bundt pan and spread it out evenly.
Step 7
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Step 9
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.