Lemon Poppy Seed Cake
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 35 mins
  • Cake:
  • 14 tablespoons (190 grams) unsalted butter, softened
  • 2½ cups (527 grams) sugar
  • 5 eggs
  • 2¾ cups (381 grams) all purpose flour
  • ½ teaspoon (3 grams) baking soda
  • ½ cup poppy seeds (2.6 ounce/74 grams) jar does the trick)
  • 1 cup (242 grams) sour cream
  • ½ teaspoon (2 grams) vanilla extract
  • zest of 1 lemon (2 grams)
  • ¼ cup (59 grams) lemon juice (1 to 1½ lemons)
  • Glaze:
  • ¼ cup (59 grams) lemon juice (1 to 1½ lemons)
  • ¼ cup (53 grams) sugar
  1. For the cake:
  2. Preheat the oven to 325˚. Set aside a 14 cup bundt pan.
  3. Whisk the flour, baking soda and poppy seeds together in a small mixing bowl. Set aside.
  4. Cream the butter, sugar and lemon zest until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the eggs, one at a time, until combined. On low speed, mix in one-half of the dry ingredients and then add the sour cream followed by the vanilla and lemon juice. Add the remaining dry ingredients, scraping the bowl down in between additions.
  5. Spray the bundt pan with non-stick cooking spray (i.e. Bakers Joy® or Pan Grease). Pour the batter into the pan. Bake at 325˚ for 1 hour and 15 minutes. Cool in the pan for 10 minutes before inverting onto a cooling rack.
  6. For the glaze:
  7. While the cake is cooling in the pan, prepare the glaze. Combine the lemon juice with sugar. Microwave to warm the juice, which will allow the sugar to melt. Immediately after the cake has been turned onto the cooling rack, brush the entire surface of the cake with the glaze. Continue brushing until all of the glaze is used.
  8. Betsy's Tidbit:
  9. Place the cooling rack over a piece of wax paper prior to glazing the cake. No messy counters to clean up afterwards.
Recipe by Desserts Required at https://www.dessertsrequired.com/lemon-poppy-seed-cake