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
Lemon Poppy Seed Cake Recipe
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
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Monidipa
Great recipe for one of my favorite cakes. Lemon and poppyseed go together so well. I am holding on this recipe.
Tammy
Lemon poppy loaves are my favorite with tea. This bundt is absolutely stunning and it looks so moist and flavorful. Gosh, I wish I had a slice right now 😀 Beautiful icing drizzle!
Karen
This looks so so good!!! I love poppy seeds in cakes. I can’t wait to make your recipe, lemon poppy seed cake, yummmm….
Samantha Donnelly
This takes me back to my childhood, my Mum used to make something very similar and I have no had it in a very long time. I need to make this
Claudia
The texture is just what you hope for in a homemade cake, moist and melt-in-your-mouth tender. Thank you for your recipe.
Beth Pierce
My pleasure, Claudia!
MELANIE EDJOURIAN
I love this lemon cake. It is just delicious. I make it several times a year and everyone enjoys it.
Anosa Malanga
What a delicious moist cake. I enjoyed it with my morning coffee.
Tameka H.
Your recipes always look and taste so scrumptious. You never fail to deliver!
Beth Pierce
Thank you!
abzstylz
This cake looks so delicious!! I have to bake a cake for an upcoming event, so will definitely be trying.
Tweenselmom
Oh this was the perfect summer cake! It was so flavorful and my family really enjoyed it.
Cristina Petrini
I love lemon cakes, I collect any recipe I find so that I can always make them differently!
Beth Pierce
Thanks! Enjoy!!
Cinny
That looks absolutely delicious! I wish I didn’t have to watch my carb intake.
Kelly Bolen
This looks awesome! But then again, anything lemon poppyseed is delish!
Christine
This is my favorite kind of cake. In fact, I would love it for breakfast!!! It goes so well with hot coffee!
Beth Pierce
That is so true!
Ivan Carlo Jose
I love the refreshing taste of lemon in cakes. This is perfect for any occasion.
Chef John
Fantastic recipe, cake was gorgeous. Easy to make, light and fresh lemony flavor.
Beth Pierce
Thanks John!