Description
A bright and tender bundt cake featuring zesty lemon and poppy seeds, finished with a glossy glaze for an irresistible treat.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 6 g (1 tsp) salt
- 85 g (6 tbsp) unsalted butter, melted and slightly cooled
- 60 ml (1/4 cup) neutral oil (canola or vegetable)
- 300 g (1 1/2 cups) granulated sugar
- 4 large eggs, at room temperature
- 240 g (1 cup) sour cream or Greek yogurt
- 60 ml (1/4 cup) fresh lemon juice
- 12 g (2 tbsp) lemon zest
- 5 ml (1 tsp) vanilla extract
- 30 g (3 tbsp) poppy seeds
- 200 g (1 1/2 cups) powdered sugar for glaze
- 30–45 ml (2–3 tbsp) fresh lemon juice for glaze
- Pinch of salt for glaze
Instructions
- Preheat the oven to 175°C (350°F). Grease the bundt pan and dust with flour.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Mix granulated sugar, melted butter, and neutral oil until combined. Add eggs one at a time, whisking until smooth. Stir in sour cream, lemon juice, lemon zest, and vanilla.
- Combine the dry ingredients with the wet, folding gently.
- Add poppy seeds and transfer the batter to the bundt pan.
- Bake for 45-55 minutes, until a skewer comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
- Make the glaze with powdered sugar and lemon juice, then drizzle over the cooled cake.
Notes
Store tightly wrapped at room temperature for up to 4 days. Cake freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg