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!
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
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
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.
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
I would not. This will definitely change the flavor of the Lemon Bundt Cake
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.
More Lemon Recipes You Will Love
Lemon Poppy Seed Bundt Cake
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
KM says
This cake is definitely a favorite spring cake! Can't wait to enjoy it all season!
Patti Blair says
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?
Kristen Massad says
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!
Kristen Massad says
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
Faith Raiguel says
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.
kristen massad says
Thank you for the review Faith! I am so glad you enjoyed the Lemon Poppy Seed Yogurt Bundt Cake!