lemon poppy seed bundt cake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best lemon poppy seed bundt cake recipe

I’ve always been a fan of lemon poppy seed bundt cake, and I’m so glad I can finally share my favorite recipe with you. This moist and flavorful cake is a staple in our household, and it’s perfect for any occasion.

Whether you’re looking for a special dessert to serve at a dinner party or just want something delicious to enjoy with your family, this cake is sure to please. The combination of bright citrus flavor, the subtle crunch of poppy seeds, and the tender crumb of the cake makes it a true delight.

Plus, the fact that it’s made with whole wheat flour and honey instead of refined sugar makes it a slightly healthier option than your average dessert. My kids love helping me mix the batter and popping into the oven, and they always ask for seconds (or thirds!)

It’s also a great way to use up any leftover lemons you might have on hand. I’ve tried many different recipes over the years, but this one remains my go-to.

It’s easy to make, freezes beautifully, and is just as delicious served at room temperature as it is straight from the oven.

Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

4.8 from 1875 votes

This moist and tender bundt cake is infused with fresh lemon zest and juice, studded with crunchy poppy seeds, and finished with a tangy lemon glaze. Perfect for brunch, dessert, or an afternoon treat, it delivers bright citrus flavor in every slice.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk, room temperature

For the Lemon Glaze

1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk or cream
1/2 teaspoon lemon zest (optional)

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 10-cup bundt pan thoroughly with butter or nonstick spray, making sure to coat all crevices, then dust with flour and tap out the excess.
3In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until evenly combined.
Set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract.
6Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.
7Mix just until combined after each addition; do not overmix.
8Pour the batter into the prepared bundt pan and spread it evenly.
9Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
10Let the cake cool in the pan on a wire rack for 15 minutes.
11Then invert the pan onto the rack and carefully remove the pan.
12Allow the cake to cool completely, about 1 hour.
13While the cake cools, make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth.
14Stir in the lemon zest if using.
15Once the cake is completely cool, drizzle the glaze evenly over the top, letting it drip down the sides.
16Let the glaze set for about 15 minutes before slicing and serving.

🔧Equipment

10-cup bundt pan
Electric mixer (stand or hand-held)
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Cooling rack
Small saucepan or microwave-safe bowl
Pastry brush (optional)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 5g

📝Notes

For the best texture, ensure all ingredients are at room temperature before mixing. To prevent the glaze from being too thin, add the lemon juice gradually. Store leftover cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Lemon Poppy Seed Bundt Cake Works

This lemon poppy seed bundt cake recipe is always a good idea for any occasion – whether it’s a special dinner party or just a Tuesday night dessert. The best part?

It freezes beautifully, so you can make it ahead of time and thaw as needed. We love serving it with a dollop of whipped cream or vanilla ice cream on top – but feel free to get creative with your own toppings!

This recipe has become a staple in our household because it’s easy to make and always turns out perfectly.

❓ Frequently Asked Questions About Lemon Poppy Seed Bundt Cake

Q: Can I freeze this cake?

Yes, you can freeze this cake for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil and thaw at room temperature when you’re ready to serve.

Similar Posts