Soft white cake with lemon zest & juice, and a handful of poppy seeds. Add on a quick and easy lemon drizzle and you have the most perfect bundt cake in a snap!
Equipment
Bundt Cake Pan
Ingredients
Lemon Poppy Seed Cake
3whole eggs room temperature
3/4cup buttermilk room temperature
2/3cup sour cream room temperature
1/3cup vegetable oil
1Tablespoon vanilla
zest of 2 lemons (about 3 Tablespoons)
1/4cup lemon juice
1/4cup flour
2Tablespoonspoppy seeds
* optional 1Tablespoon Lemon emulsion/elixir I used the PK Elixir for extra lemon flavor
115.25oz boxWhite Cake Mix I used Duncan Hines for the best taste and texture, but you can use any similar brands, too.
Lemon Glaze
1cuppowdered sugar
4 Tablespoons fresh lemon juice
Instructions
For the Lemon Poppy Seed Bundt Cake
Preheat the oven to 325 degrees convection bake (if doing traditional bake, you'll just need to leave the bundt cake in the oven a little longer). Prep a bundt cake with a swipe of shortening & dust of flour, or with Baker's Joy cooking spray.
In a large bowl, whisk together all the ingredients except for the cake mix. Sift in the cake mix and gently stir until it's combined (don't overmix). Add to the prepared bundt cake.
Bake for 30-35 minutes, or until the center of the bundt cake is baked through. Remove from the oven, then flip out onto a wire rack or cake stand to cool completely.
For the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice, then drizzle onto the cooled bundt cake, or onto the bundt cake slices while serving.