Lemon Poppy Seed Bundt (Printable)

A moist bundt featuring fresh lemon flavor and crunchy poppy seeds with a bright lemon glaze.

# What You Need:

→ Cake

01 - 3 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 2 tablespoons poppy seeds
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest (from 2 lemons)
10 - 1/3 cup fresh lemon juice
11 - 1 cup buttermilk, room temperature
12 - 2 teaspoons pure vanilla extract

→ Lemon Glaze

13 - 1 1/2 cups powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest

# How to Make It:

01 - Preheat oven to 350°F. Thoroughly grease and flour a 10- to 12-cup bundt pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - Using an electric mixer on medium speed, beat softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
05 - In a small bowl, stir together buttermilk and fresh lemon juice.
06 - With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter mixture in three additions, starting and ending with the flour mixture. Mix until just combined; avoid overmixing.
07 - Pour batter evenly into prepared bundt pan and smooth the surface.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency with additional lemon juice if needed.
11 - Once cake is fully cooled, drizzle glaze evenly over the top and allow to set before slicing and serving.

# Expert Tips:

01 -
  • The brightness of fresh lemon cuts through the richness without making your face pucker, and people always ask what your secret is.
  • It's sturdy enough to bake ahead but tastes like you made it this morning, which is basically kitchen magic.
  • Poppy seeds add this unexpected texture that keeps things interesting with every bite.
02 -
  • Room temperature ingredients aren't just a suggestion—cold eggs and butter won't emulsify properly and you'll end up with a grainy batter that bakes into a dense, disappointing cake.
  • The bundt pan needs to be genuinely non-stick; if you've had cakes stick before, use pan spray instead of just flour, because this cake's delicate structure breaks easily when you force it out.
  • Don't open the oven door before 35 minutes have passed; the temperature drop can cause the cake to fall or bake unevenly.
03 -
  • If your bundt pan is vintage or not non-stick, use a combination of softened butter and flour, or better yet, pan spray with flour mixed in—this cake is delicate and deserves to come out whole.
  • The lemon zest is what people taste first, so don't skip it or substitute extract; real zest has oils that make the cake come alive.

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