This scrumptious Lemon Poppy Seed Cake is made with buttermilk, fresh lemon juice, lemon zest, and poppy seeds, creating a moist and flavorful spring and summer dessert. You will love this made-from-scratch cake’s rich buttery lemon flavor and tender crumb. The two-ingredient lemon glaze takes this Bundt cake over the top with fresh citrus flavor.
The Best Lemon Poppy Seed Cake – Pucker Up Lemon Lovers
Indulge in this delicious and moist lemon poppy seed cake, perfect for any occasion. This tested and perfected recipe will indeed become a favorite among your family and friends. With its fresh lemon taste, this is one of our go-to summer cakes. This moist cake is ideal for graduations, bridal showers, baby showers, and pool parties. Garnish with fresh lemon zest or lemon slices, and get ready to serve up a little taste of sweet sunshine. If you love lemon desserts like I do, try lemon pound cake, lemon cookies, lemon blossoms, and lemon chiffon pie.
Recipe Tips
- Use a nonstick baking spray to thoroughly coat the inside of the Bundt pan, or make your own homemade pan release and brush it on with a pastry brush. Remember to coat all those nooks and crannies.
- Fresh lemon juice and lemon zest are a must for this recipe.
- Bring your butter, eggs, and buttermilk to room temperature.
- Save money and make your own buttermilk. Add 1 tablespoon of lemon juice to the cup of milk and gently stir. Let it sit for 5 minutes, then use it in the recipe.
- Do not overbake the cake. Check every few minutes after 45 minutes.
- Store the leftovers in an airtight container or under a cake dome on the counter at room temperature for up to 4 days.
More Delicious Cake Recipes
Lemon Poppy Seed Cake
Ingredients
Lemon Poppy Seed Cake
- 3 cups all purpose flour
- ¼ cup cornstarch
- ⅓ cup poppy seeds
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened 2 sticks
- 2 cups granulated sugar
- 4 eggs
- 1 ½ teaspoons vanilla extract
- ⅓ cup lemon juice
- 3 tablespoons lemon zest
- 1 cup buttermilk
Lemon Glaze
- 1 cup powdered sugar
- 1 ½ -2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees. Spray a 10-inch Bundt pan generously with nonstick baking spray.
- Sift together the flour, cornstarch, poppy seeds, baking powder, baking soda, and salt. In the bowl of a stand mixer with the paddle attachment or a hand mixer on medium speed, cream the butter and sugar until light and fluffy. Scrap down the bowl and beater as needed.
- Turn the mixer to low and add the eggs one at a time, mixing just until incorporated. Keeping the mixer on low, add the vanilla, lemon juice, and lemon zest. Add the buttermilk and the flour mixture in three parts alternating between them, mixing until incorporated. Scrape down the beater and the sides of the bowl as needed with a rubber spatula.
- Spoon the batter into the prepared Bundt pan. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the top comes out clean. Cool the cake in the pan on a wire rack for about 10-15 minutes before inverting. Cool the cake completely before glazing.
- Mix the powdered sugar and lemon juice together in a small bowl until it is smooth. Add more powdered sugar or lemon juice in very small increments until you reach desired drizzling consistency. Drizzle over the cooled cake.
Notes
- Use a nonstick baking spray to thoroughly coat the inside of the Bundt pan, or make your own homemade pan release and brush it on with a pastry brush. Remember to coat all those nooks and crannies.
- Fresh lemon juice and lemon zest are a must for this recipe.
- Bring your butter, eggs, and buttermilk to room temperature.
- Save money and make your own buttermilk. Add 1 tablespoon of lemon juice to the cup of milk and gently stir. Let it sit for 5 minutes, then use it in the recipe.
- Do not overbake the cake. Check every few minutes after 45 minutes.
- Store the leftovers in an airtight container or under a cake dome on the counter at room temperature for up to 4 days.
Nutrition
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Khush
I have never tried lemon poppy seed cake before this recipe. It was so simple to make and delicious. We loved it!
Beth Pierce
Thanks, Khush!
April
I love lemon poppyseed anything – this cake was absolutely delicious!
Beth Pierce
Thank you, April!
AJ
This does look absolutely scrumptious and full of flavor! Lemon cake is actually one of my favorites, so this lemon poppy seed cake recipe is an instant YES PLEASE! Thanks for sharing!!
Beth Pierce
My pleasure, AJ!
Lavanda Michelle
Thank you so much, Beth, for sharing this fantastic Lemon Poppy Seed Cake recipe! I’m always looking for delightful treats to make for my family, and this one sounds perfect.
Natasha Mairs
I love Lemon poppy seed cakes but never made my own. This looks delicious will have to give it a go
Beth Pierce
Thanks, Natasha! Enjoy!
Harry
Although I am not a big fan of lemon flavor, this cake sounds good. Got to try it this weekend!
Beth Pierce
Thanks, Harry! Enjoy!
Rosey
Light lemon poppy seed cake would make a perfect breakfast, don’t ya think? I love a little slice of cake early in the morning every now and again.
Beth Pierce
Me too, Rosey!
Rosey
Lemon anything in the summer is good!! I don’t know why, but it’s true.
Dana
I love lemon poppy seed cake, and this recipe looks delicious. I’ll try it!
Beth Pierce
Thanks, Dana! Enjoy!
Melanie
This sounds like a great recipe. I’ve never to tried making lemon poppy seed cake. That sounds delicious and one I could make this weekend for the family.
Beth Pierce
Thanks, Melanie! Enjoy!
Tondra
I love lemon poppyseed baked good. This is such a delicious dessert with the icing drizzle. Perfect summer treat!
Beth Pierce
I agree, Tondra!