Served as dessert or with a cup of coffee for breakfast the next day, this bake will brighten up your Easter weekend.
Lemon–Poppy Seed Bundt Cake
Makes 1 (10-cup) Bundt cake
Ingredients
- 1¼ cups unsalted butter, softened
- 2½ cups sugar, divided
- 5 large eggs, room temperature
- 2 tablespoons lightly packed lemon zest
- ⅓ cup plus 2 teaspoons fresh lemon juice, divided
- 1½ teaspoons vanilla extract
- 2½ cups unbleached cake flour
- 1½ tablespoons poppy seeds
- 1¼ teaspoons kosher salt
- ½ teaspoon baking soda
- 1 cup sour cream, room temperature
- Lemon Glaze (recipe follows)
Instructions
- Preheat oven to 325°.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2¼ cups sugar on medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating until well combined after each addition and stopping to scrape sides of bowl as needed. Beat in zest, 2 teaspoons lemon juice, and vanilla. (Mixture may look slightly curdled at this point, but batter will come together.)
- In a medium bowl, whisk together flour, poppy seeds, salt, and baking soda. Add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture, mixing just until combined and stopping to scrape sides of bowl as needed.
- Spray a 10-cup Bundt pan with baking spray with flour; spoon batter into prepared pan. Tap pan on countertop several times to evenly spread batter and release any air bubbles. (Pan will be quite full, but batter will not overflow.)
- Bake until a wooden pick inserted near center comes out clean, 1 hour and 5 minutes to 1 hour 10 minutes, rotating pan once halfway and looselycovering with foil to prevent excess browning, if needed. Let cool in pan for 20 minutes.
- In a small bowl, stir together remaining ⅓ cup lemon juice and remaining ¼ cup sugar. Loosen cake from center of pan using a small offset spatula. Invert cake onto a wire rack placed over a rimmed baking sheet. Remove cake from pan and gently brush all over with juice mixture. Let cool completely.
- Spoon and spread Lemon Glaze over top of cooled cake as desired.
Lemon Glaze
Makes about ½ CUP
Ingredients
- 1½ cups confectioners’ sugar, sifted
- 2 tablespoons plus 1 teaspoon fresh lemon juice
Instructions
- In a small bowl, stir together confectioners’ sugar and lemon juice until smooth and well combined. Use immediately.
