A delightful twist on the classic poppy seed cake, featuring a hint of lemon for a refreshing flavor.
Preheat your oven to 350°F and grease a Bundt pan.
Ensure the pan is well-greased to prevent sticking.
In a large bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell fragments.
Mix in the vanilla extract, sour cream, and lemon zest.
Fold gently to maintain the batter's airiness.
In another bowl, whisk together the flour, baking soda, salt, and poppy seeds.
Sift the flour for a finer texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared Bundt pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through for even baking.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Run a knife around the edges to loosen the cake if needed.
Dust with powdered sugar before serving, if desired.
Serve with a dollop of whipped cream for extra indulgence.
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