lemon poppyseed bundt cake recipe

Written ByJenny Smyth Posted on
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The Best lemon poppyseed bundt cake recipe

I’m so excited to share with you one of my favorite recipes that’s been a staple in our household for years – the lemon poppyseed bundt cake. This moist and flavorful cake is not only a delight to make, but it’s also incredibly easy to customize to suit any occasion or taste. I first discovered this recipe when I was browsing through a cookbook, and I was immediately drawn in by the bright yellow color and the promise of a citrusy twist on the classic bundt cake.

As soon as I started mixing the batter, I knew I was onto something special – the combination of lemon zest, poppyseeds, and a hint of vanilla was absolute perfection. And let me tell you, my family couldn’t get enough of it! My kids would beg me to make it for them every week, and my husband would devour it in seconds.

It’s become a staple in our household, and I love that it’s not only delicious but also relatively healthy compared to other baked goods. The lemon and poppyseed flavors give it a nice brightness and depth that pairs perfectly with a warm cup of coffee or tea on a chilly morning. Plus, it’s so easy to customize – you can add in different types of nuts or dried fruits to give it an extra boost of flavor and texture.

And the best part? It’s incredibly versatile – you can serve it as a dessert, snack, or even as a brunch item alongside some fresh fruit and yogurt. Whether you’re looking for a special treat for a birthday party or just need something quick and easy for a weeknight dinner, this lemon poppyseed bundt cake recipe is sure to hit the spot.

So go ahead, give it a try – I promise you won’t be disappointed!

Lemon Poppyseed Bundt Cake

4.5 from 1814 votes

A moist and tangy lemon poppyseed bundt cake with a delightful crunch from poppy seeds. Perfect for a refreshing dessert or breakfast treat.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 12Cuisine: InternationalCalories: 270 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
1/2 cup poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 cup lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For the Lemon Glaze

2 cups powdered sugar
3-4 tbsp lemon juice
1 tsp lemon zest

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9-inch bundt pan, tapping out any excess flour.
3In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, cream together butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
5Add eggs one at a time, mixing well after each addition.
6Stir in lemon juice, lemon zest, and vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
9Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the cake has a golden crust.
10Allow the cake to cool in the pan for 10-15 minutes.
11Then, invert the cake onto a wire rack to cool completely.
12While the cake is cooling, prepare the lemon glaze.
13In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
14Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
15Slice and serve.

🔧Equipment

9-inch bundt pan
Mixing bowl
Electric mixer
Sieve
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 270 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 200mg🌾Total Carbs: 37g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: Ensure the poppy seeds are evenly distributed in the batter for a consistent texture. Add a pinch of turmeric for a brighter yellow color if desired.

Watch Video Of How Lemon Poppyseed Bundt Cake Works

This lemon poppyseed bundt cake recipe is truly one of my favorites – not only does it taste incredible, but it’s also relatively easy to customize and adapt to different tastes and occasions. Whether you’re looking for a sweet treat for your family or want something quick and easy for your next dinner party, this recipe is sure to hit the spot.

And as an added bonus? It stores beautifully in an airtight container at room temperature for up to three days or freezes well for up to two months.

❓ Frequently Asked Questions About Lemon Poppyseed Bundt Cake

Q: What type of flour should I use for this recipe?

A: For this lemon poppyseed bundt cake recipe, I recommend using all-purpose flour as the base. You can also experiment with whole wheat flour or a combination of both for added nutrition and texture.

Q: Can I substitute the lemon zest with bottled lemon juice?

A: While bottled lemon juice is convenient, it lacks the depth and complexity that freshly squeezed lemon zest provides. If you want the best flavor possible, stick with using fresh lemons.

Q: How do I ensure that my poppyseeds don’t sink to the bottom of the cake?

A: To prevent your poppyseeds from sinking to the bottom of the cake, make sure to fold them into the batter gently but thoroughly after mixing all other ingredients together.

Q: Can I make this recipe in advance?

A: Yes, you can prepare this lemon poppyseed bundt cake recipe up to 24 hours in advance. Simply store it in an airtight container at room temperature until ready to serve.

Q: What if I don’t have buttermilk on hand?

A: No problem! To replace buttermilk in this recipe, simply mix 1 cup of milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

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