Lemon Poppy Seed Bundt Cake

Why You’ll Love This Recipe

Lemon Poppy Seed Bundt Cake is a bright, zesty dessert with a tender crumb and a perfect balance of sweet and tangy flavors. Speckled with nutty poppy seeds and finished with a light lemon glaze, this classic cake is ideal for brunch, spring gatherings, or afternoon tea. It’s easy to prepare, looks beautiful in a bundt pan, and delivers a refreshing citrus burst in every bite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted butter (softened)eggslemon zest and lemon juicebaking powderbaking sodasaltpoppy seedsbuttermilk or sour creamvanilla extractpowdered sugar (for glaze)

directions

Preheat oven to 350°F (175°C) and generously grease and flour a bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Stir in lemon zest, lemon juice, and vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Add dry ingredients to the wet mixture in batches, alternating with buttermilk or sour cream.

Fold in the poppy seeds.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 45–55 minutes, or until a toothpick inserted comes out clean.

Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Once cool, whisk powdered sugar with lemon juice to create a glaze and drizzle over the cake.

Servings and timing

This recipe yields approximately 12–14 slices.Preparation time: 15 minutesBaking time: 45–55 minutesCooling and glazing time: 30 minutesTotal time: 1 hour 30–40 minutes

Variations

Add a touch of almond extract for a subtle nutty flavor.

Use orange zest and juice for a citrus twist.

Top with candied lemon slices or edible flowers for decoration.

Dust with powdered sugar instead of glaze for a simpler finish.

Incorporate a lemon curd swirl for added moisture and tang.

storage/reheating

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.To freeze, wrap tightly in plastic wrap and foil and freeze for up to 2 months.Thaw overnight in the fridge and bring to room temperature before serving.

FAQs

Can I use yogurt instead of buttermilk?

Yes, plain yogurt or sour cream are great substitutes.

Why did my cake stick to the pan?

Ensure the bundt pan is well-greased and floured, or use a baking spray with flour.

Can I make this cake ahead?

Yes, it stays moist for several days and the flavor deepens over time.

Can I omit the poppy seeds?

Yes, the cake will still be flavorful without them.

Is the glaze necessary?

It’s optional, but adds extra lemony sweetness and visual appeal.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

How do I prevent overmixing?

Mix just until combined after adding dry ingredients to avoid a dense cake.

Can I use a different pan?

Yes, a loaf or round cake pan works, but adjust baking time accordingly.

Is this cake very sweet?

It’s mildly sweet with a refreshing tartness from the lemon.

Can I add blueberries?

Yes, fold in fresh or frozen blueberries for a fruity variation.

Conclusion

Lemon Poppy Seed Bundt Cake is a delightful, citrusy dessert that’s easy to make and perfect for any occasion. With its moist texture, vibrant flavor, and eye-catching glaze, it’s sure to impress guests or brighten any day. Whether you’re baking for a brunch, celebration, or simple treat, this classic recipe never fails to deliver a slice of sunshine.

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