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.
1 1/2 cups unsalted butter, room temperature
3 cups granulated sugar
zest from 3 medium sized lemons (reserve the juice for the glaze)
3 cups all-purpose flour
1 teaspoon lemon extract
1 cup (8 ounces) sour cream
1/4 tsp baking soda
3 tablespoons poppy seeds
3 cups powdered sugar
1/4 cup fresh squeezed lemon juice
1 tablespoon poppy seeds
Preheat oven to 325 degrees.
Liberally spray a 10" bundt pan (15 cup capacity) with baking spray (I especially like Baker's Joy) and set aside.
In the bowl of a standing mixer cream the butter, sugar and lemon zest on medium speed until light and fluffy, about 2 minutes, scarping down the bowl as necessary.
Add eggs one at a time, mixing well after each addition.
Slowly add flour.
Add baking soda to sour cream, then to batter. Add lemon extracts and mix well.
Pour batter in to bundt pan.
Bake until top is golden brown and a wooden skewer inserted in to the center of the cake comes out clean, about 75 minutes.
While the cake is baking, whisk half the fresh squeezed lemon juice and powdered sugar in a medium bowl until smooth, adding more lemon juice gradually as needed until the glaze is thick but still pourable. Stir in the poppy seeds.
Cool cake in pan on a wire rack set over baking sheet for 10 minutes then invert cake directly on wire rack. Let the cake cool completely, about 1 hour.
Pour glaze over the cake and continue to cool until the glaze is dry.