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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.

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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!

Course Dessert

Cuisine Dessert

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour 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
• Flip the bundt cake pan over and allow the bundt cake to slide out of the pan. Place the bundt cake 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