I like big bundts and I cannot lie.
Sorry. Bad joke.
But I DO love a bundt cake! Especially a lemon one studded with poppyseeds and drizzled with a lemony glaze.
That’s what we have going on here today, folks. Lemon Poppyseed Bundt Cake!
I have always loved the combination of lemon poppyseed. As a kid, my mom would buy those baking mixes for muffins or pound cake every once in a great while, and I would DIE over the lemon poppyseed variations. I’ve always loved lemon desserts, and for some reason, this combination always spoke to me.
The little crunch of poppyseeds and the bright sweetness of lemon will always hold a special place in my heart.
And now that we’re full into April, with Easter just around the corner (heck, Mother’s Day isn’t too far behind that), this seemed like the perfect time to tell you about this bundt cake.
It screams spring to me.
Ingredients You Need to Make This Lemon Poppyseed Bundt Cake:
- Unsalted butter
- Granulated sugar
- Fresh lemon zest
- Fresh lemon juice
- All-purpose flour
- Baking soda
- Salt
- Poppy Seeds
- Buttermilk
- Eggs
- Vanilla extract
- Powdered sugar
How to Make This Lemon Poppyseed Bundt Cake:
- Start by preheating the oven to 325°F and generously greasing a 10-inch bundt pan. Set aside.
- Make the cake batter by creaming together the butter and sugar with the lemon zest.
- Whisk together your dry ingredients.
- Mix the buttermilk, lemon juice, eggs, vanilla, and sugar together in a large measuring cup or bowl.
- Add half of the dry ingredients to the butter mixture and mix to combine.
- Add the buttermilk mixture and mix to combine. Add the remaining dry ingredients and mix until just incorporated.
- Pour the batter into the prepared bundt pan and then bake for 60-70 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Allow the cake to cool in the pan for at least 15 minutes before inverting onto a cooling rack set over a baking sheet to finish cooling.
- To make the glaze, whisk together the lemon juice and powdered sugar until creamy and smooth.
- Pour the glaze over the cooled bundt cake.
- Garnish with additional lemon zest and a sprinkling of poppy seeds (totally optional).
- Allow the glaze to set for about 15 minutes before serving.
Other Recipes You Might Enjoy:
- Lemon Poppyseed Scones
- Lemon Lavender Cookie Bars
- Lemon Poppyseed Waffles With Lemon Curd & Blueberry Syrup
- Blood Orange Yogurt Bundt Cake
- Lemon Poppyseed Ice Cream
This cake recipe is everything.
It’s easy. It’s perfectly moist and tender. It’s gorgeous. And it tastes like a dream! Lemon desserts forever!
Print
Lemon Poppyseed Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This Lemon Poppyseed Bundt Cake is an easy but beautiful cake, studded with poppyseeds and fragrant with fresh lemon! It’s the perfect thing to make for special spring holidays, like Easter or Mother’s Day. It’s simple but impressive!
Ingredients
For the Cake:
- 2 sticks (1 cup) of unsalted butter, softened
- 2 1/2 cups granulated sugar
- 3 tablespoons lemon zest (from 2 large or 3 medium lemons)
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoons poppy seeds
- 1 cup buttermilk
- 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
For the Glaze:
- 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
- 1 cup powdered sugar
Additional poppy seeds or lemon zest, for garnish (optional)
Instructions
For the Cake:
- Preheat the oven to 325°F and generously grease a 10-inch bundt pan. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until fluffy and lightened in color, about 3 minutes. Add in the lemon zest and mix to combine.
- Meanwhile, whisk together the flour, baking soda, salt, and poppy seeds in a medium mixing bowl.
- Whisk together the buttermilk and lemon juice in a measuring cup.
- Add the eggs and vanilla to the butter and sugar and beat until just combined.
- Add in half of the dry ingredients and mix until just combined.
- Pour in the buttermilk mixture and mix to combine.
- Pour in the renaming half of the dry ingredients and mix until just combined – resist the urge to overmix the batter. As soon as no dry clumps are visible, stop mixing.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Allow the cake to cool in the pan for at least 15 minutes before inverting onto a cooling rack set over a baking sheet to finish cooling.
For the Glaze:
- Whisk together the lemon juice and powdered sugar until creamy and smooth.
- Pour the glaze over the cooled bundt cake.
- Garnish with additional lemon zest and a sprinkling of poppy seeds (totally optional).
- Allow the glaze to set for about 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: cakes
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
i made this for a party! it was incredibly delicious, and some people said it was the best cake they ever had. my brother even ventures to say that it was better than average!