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Sourdough lemon poppyseed bundt cake on a cake stand with slices and a lemon glaze
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4.82 from 11 votes

Sourdough Lemon Poppy Seed Bundt Cake

By: Brandon Cochran
This Sourdough Lemon Poppy Seed Bundt Cake is bursting with bright lemon flavor, crunchy poppy seeds, and tangy from buttermilk and sourdough discard. The cake stays fresh for days due to a lemon simple syrup and an easy lemon glaze.
Cook Time50 minutes
Total Time50 minutes
Yield or Serving: 16 Slices

Equipment

Ingredients

Sourdough Lemon Poppy Seed Bundt Cake

  • 300 grams Cake flour, 2.5 cups, plus more for dusting; if using all-purpose, substitute with 275g of AP flour and 25g of cornstarch
  • ½ tsp Sea Salt
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 38 grams Poppy Seeds, ¼ cup
  • 400 grams Granulated Sugar, 2 cups
  • 226 grams Unsalted Butter, softened, 2 sticks, one cup
  • 3 TBS Lemon Zest
  • 3 Eggs
  • 181 grams Buttermilk, ¾ cup
  • 150 grams Sourdough Discard
  • 2 TBS Lemon Juice
  • 2 tsp Vanilla Extract

Lemon Simple Syrup

  • 50 grams Granulated Sugar, ¼ cup
  • 59 grams Water, ¼ cup
  • 2 TBS Lemon Juice

Lemon Glaze

Instructions

  • Preheat the oven to 350ºF (177ºC).
    Prep your bundt pan with non-stick spray or softened butter and a coating of flour.
  • Mix the dry ingredients in the bowl of a stand mixer with the paddle attachment (or with a hand mixer or by hand), followed by the softened butter and lemon zest. Pulse on low speed and increase until it forms a wet, crumbly paste.
    300 grams Cake flour, ½ tsp Sea Salt, 1 tsp Baking Powder, ½ tsp Baking Soda, 38 grams Poppy Seeds, 400 grams Granulated Sugar, 226 grams Unsalted Butter, 3 TBS Lemon Zest
  • Whisk the wet ingredients together in a liquid measuring cup or mixing bowl. Then, pour into the bowl of the stand mixer and mix until just combined. Scrape the sides of the bowl if needed.
    3 Eggs, 181 grams Buttermilk, 150 grams Sourdough Discard, 2 TBS Lemon Juice, 2 tsp Vanilla Extract
  • Pour the batter into the prepared bundt pan (only fill 75% up if using a 10-cup or smaller pan). Place the bundt on a sheet pan and bake for 45-50 minutes or until the cake is dark brown, the edges pull away from the sides of the pan, and a cake tester inserted into the middle comes out clean.
  • While the cake bakes, make the lemon simple syrup.
    In a small saucepan over a stovetop on low heat, mix the sugar, water, and lemon juice. Stir with a spatula until the sugar dissolves. Set the simple syrup aside to cool as the cake finishes baking.
    50 grams Granulated Sugar, 59 grams Water, 2 TBS Lemon Juice
  • Once the cake is out of the oven, poke small holes all over the top of the cake with the cake tester. Brush half of the lemon simple syrup onto the cake with a pastry brush. Let the cake cool on a wire rack for 10 minutes.
    Turn the cake upside down onto a wire rack or cake pan, release the cake, and again poke all over with the cake with the tester. Brush the remaining syrup onto the cake. Cool for at least an hour.
  • In a small mixing bowl, mix the powdered sugar and lemon juice together to form a thick glaze that drips slowly from a spoon.
    Slowly pour the lemon glaze on top of the cake and let it trickle off of the sides. Sprinkle the top with more poppy seeds and/or lemon zest.
    120 grams Powdered Sugar, 2 TBS Lemon Juice

Notes

  • Follow my guide for more detailed instructions and photos to make this recipe step-by-step.
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