Serves: 12
Ingredients
Cake
- 2½ cups (315 g) all-purpose flour
- 2 tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1¾ cups (350 g) granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
- 1 cup (240 g) sour cream or Greek yogurt
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven
- Heat oven to 350°F (175°C).
- Grease and flour a 10-cup Bundt pan.
- Mix dry ingredients
- Whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- Cream butter and sugar
- Beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs and flavorings
- Add eggs one at a time, mixing well after each.
- Mix in lemon zest, lemon juice, and vanilla.
- Combine
- Add the dry ingredients in three additions, alternating with the sour cream.
- Mix just until combined.
- Bake
- Pour batter into the prepared Bundt pan.
- Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Cool
- Let the cake cool in the pan for 15 minutes.
- Turn out onto a wire rack and cool completely.
- Make the glaze
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle over the cooled cake.
Tips
- For a stronger lemon flavor, brush the warm cake with 2–3 tablespoons of lemon syrup (equal parts lemon juice and sugar heated until dissolved).
- Greek yogurt can replace sour cream for extra protein and moisture.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week