Glazed Lemon Poppy Seed Bundt Cake Recipe

Glazed Lemon Poppy Seed Bundt Cake Recipe

How To Make Glazed Lemon Poppy Seed Bundt Cake

Soft, lemony seed burnt cake with a batter made from creamed butter and sugar mix plus lemon soaking syrup and lemon glaze on top.

Preparation: 45 minutes
Cooking: 45 minutes
Total: 1 hour 30 minutes



For the Cake:

  • cupsall purpose flour,(343 grams), spoon & leveled
  • ¼cupcornstarch,(30 grams)
  • 1tspsalt
  • 1tspbaking powder
  • ½tspbaking soda
  • ¼cuppoppy seeds
  • 1cupunsalted butter,(230 grams), softened to room temperature
  • cupsgranulated sugar,(350 grams)
  • 4large eggs,room temperature
  • 2tsppure vanilla extract
  • 3larg lemons,zest, about (¼ cup), packed
  • 2large lemons,juice, about (½ cup)
  • 1cupbuttermilk,(240 milliliter), room temperature

For the Lemon Syrup:

  • 1cupgranulated sugar,(100 grams)
  • 2ofjuice lemons,about (½ cup)

For the Lemon Glaze:

  • 1cupconfectioner’s sugar,(120 grams), sifted
  • ½large lemon,or 1 medium, juice (2 tablespoons)


  1. Lower the oven rack to the lower third position and preheat the oven to 350 degrees F (177 degrees C). Spray the inside of a 10-inch bundt pan with nonstick spray or grease thoroughly with butter. Set aside.


  1. Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda, and poppy seeds. Set aside.

  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed until smooth and creamy for about 1 minute.

  3. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

  4. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

  5. Beat in the lemon zest and lemon juice.

  6. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.

  7. Do not overmix. The batter will be slightly thick.

  8. Pour/spoon the batter evenly into the bundt pan. Bake for 40 to 50 minutes or until a toothpick inserted into the cake comes out clean.

  9. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.

Lemon Syrup:

  1. Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.

  2. Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Spoon the syrup on top of the cake.

  3. Allow cake to cool, then place on serving plate before topping with icing/glaze.


  1. Whisk the confectioners’ sugar and lemon juice together in a small bowl. Drizzle over cake. Slice and serve.


  • Calories: 632.81kcal
  • Fat: 22.47g
  • Saturated Fat: 12.65g
  • Trans Fat: 0.75g
  • Monounsaturated Fat: 5.81g
  • Polyunsaturated Fat: 2.27g
  • Carbohydrates: 103.04g
  • Fiber: 2.96g
  • Sugar: 69.37g
  • Protein: 8.23g
  • Cholesterol: 124.19mg
  • Sodium: 412.93mg
  • Calcium: 147.94mg
  • Potassium: 199.92mg
  • Iron: 2.69mg
  • Vitamin A: 191.17µg
  • Vitamin C: 25.26mg
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