Sourdough Lemon Poppy Seed Bundt Cake
Learn how to make this easy Sourdough Lemon Poppy Seed Bundt Cake with lots of tips and step-by-step photos!
•Cake Flour •Sugar •Baking Powder & Soda •Salt •Unsalted Butter •Sourdough Discard •Eggs •Buttermilk •Lemons •Poppy seeds •Vanilla Extract •Powdered Sugar
1. Mix Dry Ingredients
Mix the cake flour, poppy seeds, baking powder, baking soda, salt, and granulated sugar in the bowl of a stand mixer.
2. Add Butter and Mix
Add lemon zest and softened unsalted butter to the bowl. Using the "reverse-creaming method", cream the butter until it forms a wet paste.
3. Mix Wet Ingredients
Pour in the eggs, buttermilk, sourdough discard, lemon juice, and vanilla extract to the bowl. Mix until incorporated.
Preheat the oven to 350ºF (177ºC). Prep your bundt cake pan with oil and flour. •Pour the batter into the pan and bake for 45-50 minutes.
5. Make Lemon Simple Syrup
As the cake bakes, make the lemon simple syrup. Mix water, sugar, and lemon juice in a saucepan over low heat until the sugar dissolves. Set aside.
6. Brush on Syrup
Once the cake is baked, poke holes all over it with a cake tester. Brush the lemon simple syrup all over to keep the cake moist.
Turn the cake over onto a wire rack, poke more holes all over it, and brush the rest of the lemon simple syrup on it. Cool for at least an hour.
8. Make Lemon Glaze
Once cool, make the easy lemon glaze. Mix powdered sugar and lemon juice in a container until thick. Pour over the cake.
How to Store
This bundt cake stores well because it's made with sourdough discard and preserved with the lemon simple syrup. It will keep for days at room temperature before glazed or frozen.
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The recipe includes a how-to guide with photos and detailed instructions.