Lemon Poppy Seed Bundt Cake Recipe

The best lemon poppyseed bundt cake is light and fluffy, filled with lemon flavor and studded with sweet, crunchy poppy seeds.  

Lemon Poppyseed Bundt Cake – 2 cups granulated sugar 440g – zest of 2-4 lemons more if you like it to be lemony – 1 cup butter, unsalted and softened 226g – 1 tbsp pure vanilla extract – 1 tsp fine sea salt – 3 large egg – 2 1/2 cups cake flour 335g – 1/2 tsp baking powder – 1/4 tsp baking soda – 1 cup buttermilk 220g – 1/4 cup poppy seeds 70g Cream Cheese Glaze – 113g cream cheese half a package – 1 cup powdered sugar, sifted if lumpy 130g – pinch fine sea salt – 1 tsp pure vanilla extract – 1 tbsp milk, cream more if needed




Heat the oven to 350 F. 12 cup bundt pan, butter and flour or baking spray. Get into all the crevices to make removing the cake from the pan easy. 

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STEP  1 .

Rub zest and sugar in a stand mixer bowl with your fingers. Once the sugar is wet and the oils are released, add butter, vanilla, and salt. Beat until light and fluffy, 

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scraping bowl periodically. This takes 5-7 minutes. Mix on low while adding eggs one at a time. Scraping as needed to mix batter evenly. Sift the cake flour, baking powder,  

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and soda into the batter and fold it in with a rubber spatula to prevent flour from flying out when you turn on the mixer. Put the mixer on low and slowly add buttermilk.  

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Mix in the poppy seeds after blending. Pour the batter into the bundt pan and bake until a cake tester comes out clean, about 1 hour. 

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After ten minutes of cooling in the pan, invert it onto a plate to begin the process. After the cake has cooled,  

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whisk the ingredients for the glaze, and then pour it over the cake. Pop some poppy seeds on top. 

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See Also

Bakery Style Chocolate Chip Cookies Recipe