Glazed Lemon Poppy Seed Bundt Cake
Moist lemon poppy seed cake baked in a bundt pan and finished with a tangy lemon glaze for a refreshing dessert. This american-inspired desserts ready in about 70 minutes pairs all-purpose flour, baking powder, baking soda for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 250 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 170 g, softened unsalted butter
- 200 g granulated sugar
- 3 large eggs
- 120 g sour cream
- 60 ml whole milk
- 2 tbsp lemon zest
- 3 tbsp lemon juice
- 3 tbsp poppy seeds
- 150 g powdered sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly. In a medium bowl, whisk together 250 g all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Step 2: In a large bowl, beat 170 g softened unsalted butter with 200 g granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes. Add 3 large eggs one at a time, beating well after each addition.
- Step 3: Mix in 120 g sour cream, 60 ml whole milk, 2 tbsp lemon zest, and 3 tbsp lemon juice until combined.
- Step 4: Gradually add the dry ingredients to the wet mixture on low speed until just combined. Fold in 3 tbsp poppy seeds gently with a spatula.
- Step 5: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: While the cake cools for 15 minutes in the pan, prepare the glaze by whisking 150 g powdered sugar with 2 tbsp lemon juice until smooth and pourable.
- Step 7: Invert the cake onto a wire rack, let it cool completely, then drizzle the lemon glaze evenly over the top before slicing and serving.
Frequently asked questions
How long does Glazed Lemon Poppy Seed Bundt Cake take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Glazed Lemon Poppy Seed Bundt Cake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Glazed Lemon Poppy Seed Bundt Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Glazed Lemon Poppy Seed Bundt Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Glazed Lemon Poppy Seed Bundt Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
