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  • Taste of the South

    Celebratory Sweets

    Jan 25, 2022 6 minutes
    PHOTOGRAPHY BY MAC JAMIESON
    RECIPE DEVELOPMENT BY LAURA CRANDALL, KATHLEEN KANEN, AND VANESSA ROCCHIO
    FOOD STYLING BY VANESSA ROCCHIO
    STYLING BY LILY SIMPSON

    Lemon–Poppy Seed Bundt Cake

    MAKES 1 (10-CUP) BUNDT CAKE

    Served as dessert or with a cup of coffee for breakfast the next day, this bake will brighten up your Easter weekend.

    1¼ cups unsalted butter, softened
    2½ cups sugar, divided
    5 large eggs, room temperature
    2 tablespoons lightly packed lemon zest
    ⅓ cup plus 2 teaspoons fresh lemon juice, divided
    1½ teaspoons vanilla extract
    2½ cups unbleached cake flour
    1½ tablespoons poppy seeds
    1¼ teaspoons kosher salt
    ½ teaspoon baking soda
    1 cup sour cream, room temperature
    Lemon Glaze (recipe follows)

    1. Preheat oven to 325°.

    In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2¼ cups sugar on medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating until

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