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A golden Lemon Poppy Seed Bundt Cake, with a slice cut out, generously drizzled with white lemon glaze and sprinkled with lemon zest, on a white plate.
Maryam

Lemon Poppy Seed Bundt Cake

This exquisite Lemon Poppy Seed Bundt Cake is wonderfully moist and tender, infused with vibrant lemon flavor and dotted with crunchy poppy seeds. A simple, zesty lemon glaze completes this perfect treat for any occasion, ideal for desserts, breakfast, or brunch.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp poppy seeds
  • 1 cup unsalted butter 2 sticks, softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 2 tbsp lemon zest from 2-3 lemons
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk room temperature
For the Lemon Glaze
  • 2 cups powdered sugar sifted
  • 1/4 cup fresh lemon juice
  • 1-2 tbsp milk or water as needed for consistency

Equipment

  • 10-12 cup Bundt pan
  • Stand mixer or electric hand mixer
  • Large mixing bowls
  • Whisk
  • Rubber spatula
  • Citrus Zester
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

Prepare the Cake Batter
  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly, ensuring all crevices are coated. Tap out any excess flour.
  2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, salt, and poppy seeds. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
  4. Add the large eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract, lemon zest, and 1/4 cup fresh lemon juice.
  5. With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. A few lumps are okay.
Bake the Cake
  1. Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a couple of times to release any air bubbles and level the batter.
  2. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
  3. Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. This allows the cake to firm up before inverting.
  4. After cooling in the pan, carefully invert the Bundt cake onto the wire cooling rack and lift off the pan. Let the cake cool completely before glazing, which can take 1-2 hours.
Prepare and Apply Glaze
  1. Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 1/4 cup fresh lemon juice until smooth. If the glaze is too thick, add milk or water one tablespoon at a time until you reach a pourable, but still thick, consistency.
  2. Place the cooled Bundt cake on a serving plate or back on the cooling rack with parchment paper underneath to catch drips. Slowly drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set for about 15-30 minutes before serving.

Notes

• **Storage:** Store leftover Lemon Poppy Seed Bundt Cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• **Poppy Seed Soaking:** For a slightly more intense poppy seed flavor, you can soak the poppy seeds in 2 tablespoons of hot water or milk for about 30 minutes before adding them to the dry ingredients. Drain any excess liquid before use.
• **Bundt Pan Tip:** To ensure easy release, use a baking spray that contains flour, or grease generously with softened butter and then dust thoroughly with flour, tapping out the excess.