Lemon poppy seed bundt cake is a delightful treat that combines the zesty brightness of lemon with the subtle crunch of poppy seeds, all wrapped up in a beautifully shaped cake.
Whether you’re a baking enthusiast or simply looking to indulge in a slice of homemade goodness, this recipe will guide you through creating a moist and flavorful dessert that’s perfect for any occasion.
Ingredients for Lemon Poppy Seed Bundt Cake
To start off your baking adventure, gather these key ingredients:
For the Cake:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 cup sour cream
Zest of 2 lemons
Juice of 1 lemon
2 tablespoons poppy seeds
For the Glaze (optional):
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Lemon zest (for garnish)
Baking Instructions
Preparing the Bundt Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to ensure the cake doesn’t stick.
Mixing the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Creaming the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
This step is crucial for achieving a tender cake texture.
Adding Eggs and Flavorings
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, lemon zest, lemon juice, and poppy seeds until well combined.
Incorporating the Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Be careful not to overmix, as this can result in a tough cake.
Baking the Cake
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Glazing (Optional)
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, prepare the glaze by whisking together powdered sugar and lemon juice until smooth.
Drizzle over the cooled cake and garnish with lemon zest.
Serving and Storing Tips
Once cooled and glazed, slice the lemon poppy seed bundt cake and serve it with a hot cup of tea or coffee.
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Why Choose Lemon Poppy Seed Bundt Cake?
Lemon poppy seed bundt cake stands out for its refreshing citrus flavor and delightful texture.
The combination of tangy lemon and crunchy poppy seeds makes every bite a perfect balance of sweetness and zest.
Conclusion
In conclusion, baking a lemon poppy seed bundt cake is a rewarding experience that yields a moist, flavorful dessert suitable for any gathering or personal indulgence.
Whether you’re a novice baker or seasoned pro, this recipe is sure to impress with its simplicity and delicious results.
FAQs About Lemon Poppy Seed Bundt Cake
Q1: Can I substitute the sour cream in this recipe?
A1: Yes, you can substitute sour cream with plain Greek yogurt for a slightly tangy flavor.
Q2: How can I prevent my bundt cake from sticking to the pan?
A2: Ensure you grease the bundt pan thoroughly with butter or baking spray and dust it with flour before pouring in the batter.
Q3: Can I omit the poppy seeds if I don’t have any on hand?
A3: While poppy seeds add texture, you can omit them without significantly altering the cake’s overall flavor.
Q4: How can I make a dairy-free version of this cake?
A4: Substitute the butter with dairy-free margarine or coconut oil, and use dairy-free yogurt instead of sour cream.
Q5: What is the best way to store leftover lemon poppy seed bundt cake?
A5: Store leftovers in an airtight container at room temperature.
It stays fresh for a few days, or you can freeze slices for longer storage.