Lemon Poppy Seed Bundt Cake
What sets this scratch-made Lemon Poppy Seed Bundt Cake Recipe is that it is made using all-natural ingredients - there are no preservatives or additives.
Servings: 8 slices
Calories: 573kcal
Ingredients
Cake Ingredients:
- 1 cup unsalted butter softened to room temperature
- 1¼ cups granulated sugar divided
- 1 teaspoon real vanilla extract
- 3 large eggs room temperature
- ⅓ cup lemon juice
- ¾ cup sour cream
- 4 cups flour
- 1¼ teaspoons baking soda
- 1¼ teaspoon baking powder
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest
- Non-stick cooking spray
Lemon Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons milk **
- 1 tablespoon fresh lemon juice
Instructions
- Place the top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-size Bundt pan by spraying with non-stick cooking spray. Set aside.
- Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth.
- Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.
- Transfer the cake batter into the prepared Bundt pan. Place in the preheated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.
- Remove from the oven and place the pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving. Enjoy!
Video
Notes
**Add additional milk a little at a time, if necessary, to reach desired consistency of glaze.
Nutrition
Serving: 1 | Calories: 573kcal | Carbohydrates: 64g | Protein: 10g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Cholesterol: 144mg | Sodium: 316mg | Fiber: 2g | Sugar: 15g
