Ingredients:

  • 2/3 cup poppy seeds (90g)
  • 2 1/2 cups all-purpose flour (315g)
  • 2 tsp baking powder (8g)
  • 1/2 tsp fine sea salt (3g)
  • 1 cup unsalted butter, softened (225g)
  • 1 1/2 cups granulated sugar (300g)
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract (10ml)
  • 1/2 tsp almond extract (2.5ml)
  • 1 cup full-fat sour cream (240g)
  • 1/4 cup whole milk (60ml)
  • 1 cup powdered sugar, sifted (120g)
  • 3 tbsp fresh lemon or orange juice (45ml)
  • 1 tbsp unsalted butter, melted (15g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan. Stir poppy seeds into the milk and let soak for 15 minutes.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Using a stand mixer, cream the 225g of softened butter and granulated sugar on high speed for 3–5 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the sour cream and the poppy seed milk mixture, mixing only until combined.
  6. Pour batter into the prepared pan and bake for 45–55 minutes until a tester comes out clean.
  7. Cool in the pan for 10 minutes before inverting onto a wire rack. Whisk powdered sugar, citrus juice, and melted butter into a glaze and drizzle over the warm cake.