Easy Lemon Poppy Seed Bundt Cake
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.
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
How to Store
To store Lemon Poppy Seed Bundt Cake, allow it to cool completely before storing. If you plan to consume the cake within a day or two, store it at room temperature in an airtight container or tightly wrapped with plastic wrap to retain moisture. For longer storage, refrigerate the cake for up to 5 days. To freeze, wrap the cooled cake tightly with plastic wrap and foil or place it in a freezer-safe container for up to 3 months. Thaw the refrigerated or frozen cake at room temperature before serving. Proper storage ensures the cake stays fresh and delicious for future enjoyment.
Make-Ahead
To make Lemon Poppy Seed Bundt Cake ahead of time, bake the cake as directed and allow it to cool completely. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. The cake can be stored at room temperature for a day or two or refrigerated for longer storage, up to 5 days. For extended storage, freeze the cake by wrapping it well with plastic wrap and aluminum foil or placing it in a freezer-safe container. Thaw the frozen cake in the refrigerator overnight before bringing it to room temperature.
How to Freeze
Freeze the lemon poppy seed bundt cake without the glaze for up to 3 months. 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—Glazed before serving.
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.
Nutrition Facts
Easy Lemon Poppy Seed Bundt Cake
Amount per Serving
Calories
459
% Daily Value*
Fat
20
g
31
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
101
mg
34
%
Sodium
159
mg
7
%
Potassium
112
mg
3
%
Carbohydrates
65
g
22
%
Fiber
1
g
4
%
Sugar
40
g
44
%
Protein
6
g
12
%
Vitamin A
640
IU
13
%
Vitamin C
5
mg
6
%
Calcium
77
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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