Could I think of a more superfluous name for this cake - Lemon Poppy Seed Sour Cream Bundt. I admit it doesn't roll off the tongue so easily but I couldn't help myself, the name says it all. The naissance of this beauty came from my desire to clear out my fridge of sour cream and lemons. A rather inauspicious beginning I admit but at least it was a noble cause!
Luckily for me the recipe is very straight forward and comes together in no time at all. This is the second bundt cake I've made in a week. While I love how simple and nostalgic they are, I do confess it's the cake pan that I'm a bit more obsessed with. My favorite is this one by Nordic Ware...a true gem in any baker's kitchen.
I will pay this cake the ultimate compliment by saying it's as if it came from the box. What?@! Yes, you read correctly and it's no joke! What I mean is that the texture is amazingly moist and tender, not dense and heavy like you find most bundt cakes to be. My only critique is that I want MORE lemon flavor so next time I think I'll brush on a lemon infused simple syrup while the cake is still warm but before it cools and is glazed.