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.
Course Dessert
Cuisine American
Keyword how to make lemon poppy seed cake, lemon poppy seed Bundt cake, lemon poppy seed cake recipe, poppy seed lemon bundt cake
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12servings
Calories 479kcal
Author Beth Pierce
Ingredients
Lemon Poppy Seed Cake
3cupsall purpose flour
¼cupcornstarch
⅓cuppoppy seeds
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cupunsalted butter softened2 sticks
2cupsgranulated sugar
4eggs
1½teaspoonsvanilla extract
⅓cuplemon juice
3tablespoonslemon zest
1cupbuttermilk
Lemon Glaze
1cuppowdered sugar
1½ -2tablespoonslemon 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 yourhomemade 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.