Lemon Poppy Seed Cake

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.

Indulge in this delicious and moist lemon poppy seed cake, perfect for any occasion. This tested and perfected recipe will 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.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Poppy seeds: When stored properly, they will maintain their quality for a couple of years. Store them in an airtight container in a cool, dry, dark place. Use them in lemon poppyseed bread and lemon poppy seed muffins.
• Butter: Unsalted or salted. If using salted butter, eliminate the added salt.
• Vanilla extract: The pure stuff, please
• Lemon juice and lemon zest: Fresh is best
• Buttermilk: You can save money and make your buttermilk at home by adding 1 tablespoon of lemon juice or 1 tablespoon of white vinegar to a cup of milk and letting it sit for about 5 minutes.
• Powdered sugar: Also known as confectioners sugar.

How to Make Lemon Poppy Seed Cake

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

First, sift 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 a couple of times.

Turn the mixer to low and add the eggs one at a time, mixing just until incorporated. Keep the mixer low. Add the vanilla, lemon juice, and lemon zest. Add the buttermilk and flour mixture in three parts, alternating between them, and mix 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 10-15 minutes before inverting.

Mix the powdered sugar and lemon juice in a small bowl until smooth. Add powdered sugar or lemon juice in small increments until you reach the desired drizzling consistency. Drizzle over the cooled cake.

Preparation Tips and Storage

• Use nonstick baking spray to thoroughly coat the inside of the Bundt pan, or make a homemade pan release and brush it on with a pastry brush. Remember to coat all those nooks and crannies.
• Bring your butter, eggs, and buttermilk to room temperature.
• 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

Pineapple Cake

Cherry Cheesecake

Chocolate Pound Caje

Crumb Cake

Chocolate Cherry Cake

Peanut Butter Cake

Lemon Poppy Seed Cake Recipe

A moist and flavorful Lemon Poppy Seed Bundt Cake made with fresh lemon juice, lemon zest, poppy seeds, and buttermilk and topped with an easy lemon glaze.  Surprise your family and make this tasty treat for your next event.

5 from 57 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 servings

Calories: 479kcal

Author: Beth Pierce

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
• 1½ teaspoons vanilla extract
• ⅓ cup lemon juice
• 3 tablespoons lemon zest
• 1 cup buttermilk

Lemon Glaze

• 1 cup powdered sugar
• 1½ -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 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 homemade pan release and brush it on with a pastry brush. Remember to coat all those nooks and crannies.
• Bring your butter, eggs, and buttermilk to room temperature.
• 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

Calories: 479kcal | Carbohydrates: 72g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 206mg | Potassium: 118mg | Fiber: 2g | Sugar: 45g | Vitamin A: 586IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 2mg

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