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.

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

Cook Time 50

Total Time 1 10

Servings 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.

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