Lemon Poppy Seed Cake

Homemade lemon poppy seed cake is a tasty spring dessert that's super moist and delicious! This easy bundt cake recipe is an Easter favorite.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Cooling Time 1

Total Time 2

Servings

Calories 408kcal

Preheat the oven to 350℉. Prepare a 10-cup bundt pan by greasing with melted butter and flour.
In a large mixing bowl, whisk flour, baking powder, and baking soda to combine. Set aside.
To a medium mixing bowl, add melted butter and sugar; whisk well to combine.
Add the eggs, one at a time, whisking well to combine one before adding the next.
Add the sour cream, milk, lemon extract and lemon zest. Whisk again to combine.
Pour wet ingredients into the bowl of flour mixture, and stir just until there are no visible streaks or clumps of flour, but avoid overmixing the cake batter.
Stir in poppy seeds.
Pour the batter into the prepared bundt pan.
Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the cake is dry or has a few moist crumbs when removed.
Allow the cake to cool in a pan on a wire rack for 1 hour before turning the cake out onto a serving platter. When cake is cool, make the lemon glaze.
To a small bowl, add powdered sugar, lemon juice, lemon zest, and melted butter. Stir well to combine.
If the glaze seems too thick, stir in milk, water, or lemon juice, 1-2 teaspoons at a time, until consistency is to your liking. To thicken the cake glaze, stir in more powdered sugar, 1 tablespoon at a time.
Drizzle glaze over the cool lemon poppyseed cake, then slice and serve.

For a super moist and tender crumb, ensure that ingredients are at room temperature before you start making the cake.
Storage - Keep the dessert an airtight container in a cool, dry place and use within 5 days. For longer storage, freeze for up to three months. Before freezing, remove any fresh citrus slices.