This lemon poppy seed bundt cake offers a moist crumb with zingy citrus flavor and the gentle crunch of poppy seeds.
A simple sugar glaze finishes the cake, providing a sweet and tangy contrast.
Perfect for brunch, tea time, or dessert, this cake is easy to make and delightful to share.
Why You’ll Love This Recipe
- Buttermilk keeps the cake rich and moist while balancing the lemon's acidity.
- Poppy seeds add a pleasing texture contrast without overpowering flavors.
- The sugar glaze enhances the lemon flavor and gives a glossy finish.
Lemon Poppy Seed Bundt Cake with Glazed Drizzle
Enjoy a moist and fragrant lemon poppy seed bundt cake topped with a sweet citrus glaze, perfect for any occasion.
- Prep time
- 15 minutes
- Cook time
- 50 minutes
- Servings
- 12
- Yield
- One 10-inch bundt cake
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup (230g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 cup (240ml) buttermilk
- ¼ cup (60ml) fresh lemon juice
- For the glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk (optional, for consistency)
Instructions
- Prepare the batter Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- Mix wet ingredients In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
- Combine and bake Add the dry ingredients alternately with the buttermilk and lemon juice to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined. Pour batter into the prepared bundt pan and smooth the top.
- Bake the cake Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes.
- Cool and glaze Turn the cake out onto a wire rack to cool completely, about 1 hour. To make the glaze, whisk powdered sugar and lemon juice together. Add milk a teaspoon at a time if glaze is too thick. Drizzle over the cooled cake.
Helpful Tips
- Use room temperature ingredients to ensure even mixing and a tender crumb.
- Be careful not to overmix the batter once the flour is added to avoid a tough cake.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Make sure the bundt pan is thoroughly greased and floured to ensure easy release of the cake.
Storage and Make-Ahead
Store leftover cake in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before glazing.
Avoid refrigerating the cake as it can dry out faster.
Frequently Asked Questions
Can I use a different citrus instead of lemon?
Yes, you can substitute lemon zest and juice with lime or orange for a different citrus flavor, though the baking times might vary slightly.
Are poppy seeds safe to eat?
Yes, culinary poppy seeds used in baking are safe to consume and add a pleasant crunch and nutty flavor to recipes.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester in the center; it should come out clean or with a few moist crumbs, but no wet batter.
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