Okay, here’s a recipe blog post for Lemon Poppy Seed Bundt Cake, following all the instructions and guidelines you provided.
If you’re looking for a dessert that’s both beautiful and delicious, look no further! This Lemon Poppy Seed Bundt Cake is packed with bright lemon flavor and a satisfying crunch from the poppy seeds. It’s surprisingly easy to make and always a crowd-pleaser.
Why You Will Love This Recipe
This Lemon Poppy Seed Bundt Cake recipe is special because it’s incredibly moist and flavorful. The lemon zest and juice create a vibrant citrus taste that’s perfectly balanced by the subtle nuttiness of the poppy seeds. The bundt shape makes it visually stunning, and the simple glaze adds a touch of sweetness without being overpowering. Plus, it’s a recipe that looks impressive but is actually quite straightforward, making it perfect for both beginner and experienced bakers. Whether you’re looking for a show-stopping dessert for a special occasion or a comforting treat for a cozy afternoon, this homemade cake is sure to be a hit.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
Glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. Make sure to get into all the nooks and crannies to prevent the cake from sticking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the baking powder and soda are evenly distributed.
Step 3: Cream Butter and Sugar
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
Step 4: Add Eggs
Beat in the eggs one at a time, mixing well after each addition.
Step 5: Mix in Wet Ingredients
In a small bowl, whisk together the sour cream, vegetable oil, lemon juice, lemon zest, poppy seeds, and vanilla extract.
Step 6: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the creamed butter and sugar, alternating with the dry ingredients. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Step 7: Pour into Bundt Pan
Pour the batter into the prepared bundt pan, spreading it evenly.
Step 8: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 9: Cool
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Step 10: Prepare the Glaze
While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Step 11: Glaze the Cake
Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before serving.
Serving Suggestions
This Lemon Poppy Seed Bundt Cake is wonderful on its own, but it can also be paired with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. It’s perfect alongside a cup of tea or coffee.
For presentation, consider adding a few fresh berries around the base of the cake for a pop of color. A light dusting of powdered sugar can also add an elegant touch.
This cake is suitable for a variety of occasions, from casual brunches to elegant dinner parties. It’s especially lovely for spring and summer gatherings.
Storage and Reheating
To store, wrap the Lemon Poppy Seed Bundt Cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to a week.
If you want to reheat a slice, you can microwave it for a few seconds to warm it up slightly. However, it’s best enjoyed at room temperature. Freezing is also an option. Wrap tightly and it can be frozen for up to 2 months. Thaw completely before serving.
Key Details
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Servings: 12-16 slices
- Equipment: 10-inch bundt pan, mixing bowls, electric mixer, wire rack
Lemon Poppy Seed Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter softened
- 3 large eggs
- 1 cup sour cream
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. Make sure to get into all the nooks and crannies to prevent the cake from sticking.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the baking powder and soda are evenly distributed.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition.
- In a small bowl, whisk together the sour cream, vegetable oil, lemon juice, lemon zest, poppy seeds, and vanilla extract.
- Gradually add the wet ingredients to the creamed butter and sugar, alternating with the dry ingredients. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before serving.
