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Moist Lemon Poppy Seed Bundt Cake Recipe with Easy Elderflower Glaze

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A bright and fresh lemon poppy seed bundt cake enhanced with a delicate elderflower glaze, delivering a moist texture and subtle floral notes perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 4 large eggs, at room temperature
  • ½ cup (120ml) sour cream
  • ½ cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • 3 tablespoons poppy seeds, toasted
  • 1 teaspoon vanilla extract
  • For the Elderflower Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons elderflower syrup
  • 1 tablespoon fresh lemon juice
  • 1–2 tablespoons milk (or dairy-free milk)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan.
  2. Toast poppy seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside to cool.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Using an electric mixer, beat softened butter and granulated sugar on medium-high speed for 4-5 minutes until pale and fluffy.
  5. Beat in eggs one at a time, scraping down the bowl as needed.
  6. Stir in lemon zest, lemon juice, and vanilla extract until combined.
  7. With mixer on low, add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  8. Gently fold in sour cream and toasted poppy seeds using a spatula.
  9. Pour batter into prepared bundt pan and smooth the top.
  10. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Tent with foil after 40 minutes if browning too quickly.
  11. Cool cake in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  12. Prepare elderflower glaze by whisking powdered sugar, elderflower syrup, lemon juice, and milk until smooth. Adjust milk for desired consistency.
  13. Drizzle glaze over cooled cake, letting it drip down the sides. Optionally, garnish with lemon zest curls or edible flowers.

Notes

Use softened but not melted butter for best texture. Toast poppy seeds to enhance flavor. Avoid overmixing batter to keep cake tender. Let cake cool completely before glazing to prevent glaze from melting. Tent cake with foil if browning too fast during baking. For ultra-moist cake, cover loosely with foil after cooling to trap steam before glazing.

Nutrition

Keywords: lemon poppy seed cake, elderflower glaze, bundt cake, moist cake, lemon dessert, floral glaze, easy cake recipe

Find it online: https://blipflavor.com/moist-lemon-poppy-seed-bundt-cake-recipe-with-easy-elderflower-glaze/