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    Home » Recipes » Dessert » Cakes + Cupcakes Recipes » Lemon Poppy Seed Bundt Cake

    Published: Jul 12, 2022 by Kristen Massad · This post may contain affiliate links · 6 Comments

    Lemon Poppy Seed Bundt Cake

    Jump to Recipe - Print Recipe

    The very best Lemon Poppy Seed Bundt Cake is a simple lemon flavor, the most tender and velvety crumb texture and glazed with a super light lemon glaze!

    A nine inch cake with three slices of cake layer down.

    There is always so much to love about lemons and there is always room for another lemon dessert in your repertoire! Whether you are choosing a classic Lemon Meringue Tart or Lemon French Macarons, lemon is a great flavor on hot summer days, but can also be enjoyed year round.

    Lemon Poppy Seed Bundt Cake is velvety smooth, full of lemon zest and perfectly glazed with a very light lemon glaze covering the entire cake. Something I love about bundt pans is that they come in a variety of different designs and with a light glaze, you will be able to see the design that was baked into your cake.

    Ingredients

    Bowls of flour, sugar, poppy seeds, lemon juice, lemon zest, eggs and butter.

    Cake Flour- A low protein flour that will create a very soft and tender texture when baking. Using all purpose flour is an alternative, but will change the texture of the bundt cake.

    Baking Soda- Needs an acid to be activated and in this recipe the buttermilk and the lemon juice will bring the baking soda to life.

    Poppy Seeds- A teeny tiny black seed that does not provide a lot of flavor, but adds perfect amount of texture to this cake and always pairs perfectly with lemon.

    Butter- Unsalted and room temperature are the two most important things to remember about butter. There is added salt to this recipe so you want to make sure that you don't add salt in the butter.

    Lemon- The main flavor of this cake comes from two sources, the juice and the zest. I love adding both because the juice will add moisture and flavor and the zest will add big pops of flavor throughout.

    Buttermilk- Can be store bought or homemade. Homemade buttermilk is one cup of whole milk + one tablespoon vinegar or lemon juice. This will add an acidic flavor to this delicious lemon bundt.

    Step-by-Step Instructions

    In a bowl, whisk together flour, baking soda, salt and poppy seeds; set aside 

    In a large mixing bowl with paddle attachment, cream together the butter and granulated sugar until smooth and creamy

    Whisk together the eggs, lemon zest and lemon juice, slowly add the egg mixture to the butter mixture and mix together until all ingredients are fully combined 

    Slowly add the flour mixture into the butter mixture and alternate with the buttermilk until all ingredients are added and batter is smooth

    Pour the batter into the prepared bundt cake pan and bake for 45-50 minute or until a cake tester comes out clean

    Remove the cake from the oven and allow it to cool completely before removing it from the pan

    While the bundt cake is cooling, prepare the Lemon Syrup

    Remove the bundt cake from the pan and place it on a cooling rack with parchment paper under and then using a pastry brush, brush the Lemon Syrup all over the bundt cake; allow the cake to cool

    Prepare the Lemon Glaze and using a pastry brush, brush the glaze to cover the entire bundt cake 

    A nine inch bundt cake on a plate next to a stack of three dessert dishes and forks.

    Expert Tips and FAQS

    Ingredients-Make sure that all ingredients are at room temperature before baking. This ensure that everything will mix evenly and smooth.

    I don't have buttermilk, what can I use?

    If you don't have buttermilk on hand, make your own. It takes only two ingredients and you are set. 1 Cup Whole Milk + 1 Tbsp Lemon Juice or Vinegar

    Can I use bottled lemon Juice?

    I would not. This will definitely change the flavor of the Lemon Bundt Cake

    Can I make the glaze thicker?

    Absolutely! This is a very thin glaze that is painted on the entire cake, but if you prefer a thick glaze drizzled you can add powdered sugar to the glaze to thicken it.

    A Slice of lemon cake on a plate with a gold fork.

    More Lemon Recipes You Will Love

    • The Best Lemon Meringue Tart
    • Glazed Lemon Cookies
    • Gluten Free Lemon Zucchini Bread
    • Lemon Muddy Buddy Mix

    Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

    Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

    A nine inch cake with three slices of cake layer down.

    Lemon Poppy Seed Bundt Cake

    The very best Lemon Poppy Seed Bundt Cake is a simple lemon flavor and the most tender crumb texture and glazed with a super light lemon glaze!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 12
    Calories: 431kcal
    Author: Kristen Massad

    Ingredients

    Lemon Poppy Seed Cake

    • 3 Cups Cake Flour
    • ½ Teaspoon Baking Soda
    • ½ Teaspoon Salt
    • 2 Tablespoons Poppy Seeds
    • 1 Cup Unsalted Butter Room Temperature
    • 2 ¼ Cup Granulated Sugar
    • 3 Eggs
    • 2 Tablespoons Lemon Zest
    • 2 Tablespoons Lemon Juice
    • 1 Cup Buttermilk

    Lemon Syrup

    • ¼ Cup Water
    • ¼ Cup Granulated Sugar
    • 2 Tablespoon Lemon Juice

    Lemon Glaze

    • 2 Cups Powdered Sugar
    • 3-4 Tablespoons Lemon Juice

    Instructions

    Lemon Poppy Seed Cake

    • Preheat oven to 350 degrees F, butter and flour bundt pan; set aside
    • In a bowl, whisk together flour, baking soda, salt and poppy seeds; set aside
    • In a large mixing bowl with paddle attachment, cream together the butter and granulated sugar until smooth and creamy
    • Whisk together the eggs, lemon zest and lemon juice, slowly add the egg mixture to the butter mixture and mix together until all ingredients are fully combined
    • Slowly add the flour mixture into the butter mixture and alternate with the buttermilk until all ingredients are added and batter is smooth
    • Pour the batter into the prepared bundt cake pan and bake for 45-50 minute or until a cake tester comes out clean
    • Remove the cake from the oven and allow it to cool completely before removing it from the pan
    • While the bundt cake is cooling, prepare the Lemon Syrup
    • Remove the bundt cake from the pan and place it on a cooling rack with parchment paper under and then using a pastry brush, brush the Lemon Syrup all over the bundt cake; allow the cake to cool
    • Prepare the Lemon Glaze and using a pastry brush, brush the glaze to cover the entire bundt cake
    • Allow the glaze to dry for approximately 10 minutes before cutting and serving

    Lemon Syrup

    • In a small sauce pan, combine the water, granulated sugar and lemon juice and bring to a simmer until the sugar is completely dissoved
    • Remove the pan from the heat and set aside until ready to use

    Lemon Glaze

    • In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth and the desired consistancy
    • Brush or pour the glaze over the top of the bundt cake until the cake is covered
    • Serve and Enjoy!

    Nutrition

    Serving: 12Servings | Calories: 431kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 183mg | Potassium: 98mg | Fiber: 1g | Sugar: 39g | Vitamin A: 567IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @JoyandOliver or tag #JoyandOliver!

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    Reader Interactions

    Comments

    1. KM says

      February 24, 2022 at 4:20 pm

      5 stars
      This cake is definitely a favorite spring cake! Can't wait to enjoy it all season!

      Reply
    2. Patti Blair says

      April 13, 2021 at 4:50 pm

      I just made it today for a book club meeting happening tomorrow evening.
      I know to hold off and glaze it tomorrow but must I keep it in the refrigerator till serving or can it be in a covered cake pan at room temp?

      Reply
      • Kristen Massad says

        April 13, 2021 at 5:06 pm

        Hi Patti,
        The cake does not need to be refrigerated. Just remove it from the pan and wrap it to stay fresh and then glaze it tomorrow! Enjoy!

        Reply
        • Kristen Massad says

          August 18, 2021 at 4:06 pm

          Hi Patti,

          Yes, This cake can stay out at room temperature until you are ready to glaze it! Just wrap it tight to stay fresh! Enjoy

    3. Faith Raiguel says

      September 07, 2020 at 2:53 pm

      With only one lemon in the cake and glaze, this cake abounds with flavor. I had all the ingredients in the house, and just had a hankering for lemon poppyseed cake, in anticipation of grandchildren visiting. The yogurt gives it tang and extra moist consistency. I’ve already passed it along to two friends. Double Yum.

      Reply
      • kristen massad says

        September 12, 2020 at 9:23 am

        Thank you for the review Faith! I am so glad you enjoyed the Lemon Poppy Seed Yogurt Bundt Cake!

        Reply

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