This easy lemon poppy seed bundt cake is perfect for any occasion! The bundt cake is not too heavy and has a refreshing lemon flavor, plus it has a touch of poppy seeds for a bit of crunch that will leave you wanting more after the first bite.
This Lemon Poppy Seed Bundt Cake with Vanilla Glaze recipe is perfect for breakfast and dessert and can be served any time of the year. So whether you're in the mood for something sweet and tangy, this lemon poppy seed cake will satisfy your taste buds.
Jump to:
How to Make Lemon Poppy Seed Bundt Cake
Note: The full instructions are provided in the recipe card below.
Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour.
In a large bowl, sift the flour, baking soda, baking powder, and cornstarch, whisk in the poppy seeds, and set it aside. In the stand mixer bowl, beat the butter and sugar at medium speed until light and fluffy, for about 5 minutes.
Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. In a two-cup liquid measuring cup, combine ¼ cup of the lemon juice, zest, vanilla, and buttermilk.
With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula and give a quick mix to be sure the batter is well incorporated.
Pour the lemon batter into the prepared bundt and smooth the surface. Bake for 40 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean and the edges start to pull away from the sides of the pan.
Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
How to Make Vanilla Glaze
In a medium bowl, whisk together the powdered sugar, 3 tablespoons of heavy cream, and vanilla until smooth. Add more heavy cream as needed, 1 teaspoon at a time, until the glaze is pourable.
Spoon the glaze over the lemon poppy seed bundt cake and sprinkle poppy seeds over the ice if desired; allow the glaze to set for 20 minutes before slicing.
More Lemon-Inspired Recipes:
- Lemon Blueberry Scones
- Sugar-Free Strawberry Lemonade
- Sugar-Free Cherry Lemonade
- 100% Whole Wheat Lemon Blueberries Scones
- Papaya Juice
- Lemon Curd
📖 Recipe
Easy Lemon Poppy Seed Bundt Cake
Tools
Ingredients
For the Lemon Poppy Seed Bundt Cake
- 350 g ( 2 ¾ cups) all-purpose flour
- 30 g (¼ cup) cornstarch
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons Poppy seeds
- ¼ cup freshly squeezed lemon juice , 2 large lemons
- 1 cup buttermilk , shaken or sour milk (see notes)
- 226 g (2 sticks) unsalted butter, at room temperature
- 400 g (2 cups) granulated sugar
- 4 large eggs , at room temperature
- 1 tablespoon pure vanilla extract
- ¼ cup grated lemon zest , loosely packed (4 to 5 large lemons)
- Butter or nonstick spray and plain flour for greasing
For the Vanilla Glaze:
- 1-½ cups powdered sugar
- 3 tablespoons heavy cream
- ½ teaspoon pure vanilla extract
- ½ teaspoon clear vanilla
Instructions
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour. In a large bowl, sift together the flour, baking soda, baking powder, and cornstarch, whisk in the poppy seeds, and set it aside.
- In the stand mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. In a two-cup liquid measuring cup, combine ¼ cup of the lemon juice, zest, vanilla, and buttermilk. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula and give a quick mix to be sure the batter is well incorporated.
- Pour the lemon batter into the prepared bundt and smooth the surface. Bake for 40 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
- Meanwhile, make the Vanilla Glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons heavy cream, and both vanilla until smooth, adding more heavy cream as needed, 1 teaspoon at a time, until the glaze is pourable. Spoon the glaze over the Lemon Poppy Seed Bundt Cake and sprinkle poppy seeds over the ice if desired; allow the glaze to set for 20 minutes before slicing.
Notes
- This lemon poppy seed bundt cake can be kept at room temperature in an airtight container for 1 day or in the fridge for up to 5 days .
- If you don't have buttermilk, combine 1 cup of whole milk with 20 ml (4 teaspoons) fresh lemon or white distilled vinegar. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly. Then, proceed with the recipe.
- Spoon the glaze over the Lemon Poppy Seed Bundt Cake and allow to set for 20 minutes before slicing.
- You can freeze the Lemon Poppy Seed Bundt Cake with poppy seeds for up to 3 months without Glaze. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack.
- If you're using a baking spray, don't grease the bundt pan too early, or the oil will run down the sides and pool in the bottom, causing the cake to stick.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
