Dessert: United States – Lemon Poppy Seed Bundt Cake

Serving Size: 10

Approximate Time

Prep 20 min

Cook 1 hr

Additional 45 min

Total 2 hrs 5 min

Ingredients

Nonstick baking spray and flour (for the pan)
3 cups (375 g) all-purpose flour
2 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp fine salt
2 tbsp poppy seeds
1 3 / 4 cups (350 g) granulated sugar
2 tbsp finely grated lemon zest (from about 2 large lemons)
1 / 2 cup (1 stick / 115 g) unsalted butter, softened
1 / 4 cup (60 ml) neutral oil (such as canola or vegetable)
3 large eggs, room temperature
1 cup (240 ml) sour cream, room temperature
1 / 4 cup (60 ml) fresh lemon juice
2 tsp vanilla extract
1 1 / 2 cups (180 g) powdered sugar
3 to 4 tbsp (45 to 60 ml) fresh lemon juice (for glaze)
1 tsp finely grated lemon zest (optional, for glaze)
Pinch of fine salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan (or use baking spray with flour).
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds; set aside.
In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and slightly sandy.
Add the softened butter to the lemon sugar and beat with a hand mixer (or stand mixer) on medium speed until light and fluffy, 2 to 3 minutes. Beat in the oil until combined.
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
In a small bowl, whisk together the sour cream, lemon juice, and vanilla. Mix this into the batter on low speed until smooth (it may look slightly curdled; that’s okay).
Add the dry ingredients in two additions, mixing on low just until no dry streaks remain. Do not overmix.
Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan firmly on the counter a few times to release air bubbles.
Bake 45 to 55 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
Cool in the pan on a rack for 15 minutes, then invert onto the rack to release and cool completely.
For the glaze, whisk the powdered sugar, 3 tablespoons lemon juice, lemon zest (if using), and a pinch of salt until smooth and pourable. Add the remaining lemon juice a little at a time if needed to reach a thick-but-drizzly consistency.
Drizzle the glaze over the cooled cake. Let set 15 minutes before slicing. Store covered at room temperature up to 3 days.