Print

Glazed Lemon Poppy Seed Bundt Cake

glazed lemon poppy seed bundt cake - featured image
Print Recipe

This easy, ultra-moist lemon poppy seed bundt cake bursts with fresh citrus flavor and is topped with a tangy cream cheese drizzle. Perfect for brunch, potlucks, or any occasion that calls for a bright, crowd-pleasing dessert.

Ingredients

Scale
  • 2 2/3 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons poppy seeds
  • 4 large eggs, room temperature
  • 1 cup sour cream (full-fat preferred)
  • 3/4 cup neutral oil (canola or sunflower)
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • Zest from 2 lemons
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (for glaze)
  • 2 ounces cream cheese, softened (for drizzle)
  • 1/2 cup powdered sugar (for drizzle)
  • 1–2 tablespoons milk (for drizzle)
  • 1/2 teaspoon vanilla extract (for drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with nonstick spray or softened butter, then dust with flour and tap out excess.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds.
  3. In another bowl, whisk together eggs, sour cream, oil, lemon juice, lemon zest, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a spatula or whisk until just combined; do not overmix.
  5. Spoon batter evenly into prepared bundt pan and smooth the top. Tap pan gently on the counter to remove air bubbles.
  6. Bake for 45-55 minutes, or until a skewer inserted into the thickest part comes out clean or with a few moist crumbs. Tent with foil if the top darkens too quickly.
  7. Let cake cool in the pan for 15-20 minutes, then carefully invert onto a wire rack. Let cool completely before glazing.
  8. For the lemon glaze: Whisk together 1 cup powdered sugar, 2-3 tablespoons lemon juice, and 1 teaspoon zest until smooth and pourable. Adjust consistency as needed.
  9. Drizzle lemon glaze over cooled cake and let set for at least 15 minutes.
  10. For the cream cheese drizzle: Beat softened cream cheese with 1/2 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla until smooth and pourable.
  11. Drizzle cream cheese mixture over glazed cake in a zigzag pattern.
  12. Slice with a serrated knife and serve at room temperature.

Notes

For best results, use room temperature eggs and sour cream. Don’t overmix the batter to keep the cake tender. Grease the bundt pan thoroughly to prevent sticking. Let the cake cool completely before glazing and drizzling. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. The cake can be frozen in slices for up to 2 months.

Nutrition

Keywords: lemon bundt cake, poppy seed cake, glazed lemon cake, cream cheese drizzle, easy bundt cake, spring dessert, brunch cake, moist lemon cake

Find it online: https://jodierecipes.com/glazed-lemon-poppy-seed-bundt-cake-recipe-easy-moist-dessert-with-cream-cheese-drizzle/