Lemon Poppy Seed Bundt Cake Recipe

Lemon Poppy Seed Bundt Cake Recipe

How To Make Lemon Poppy Seed Bundt Cake

This bundt cake recipe has one primary ingredient–lemon. The tangy and citrusy flavor can be tasted in the cake, syrup, and its glaze.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



For the Cake:

  • 3cupsall purpose flour
  • ¾tspbaking powder
  • ½tspbaking soda
  • tspkosher salt
  • ¼cuppoppy seeds
  • cupsunsalted butter,softened
  • 2cupssugar
  • 3tbsplemon zest,from 4 to 6 lemons
  • 4large eggs,at room temperature
  • ¼cuplemon juice,from about 2 lemons
  • 1cupbuttermilk

For the Lemon Syrup:

  • ½cuplemon juice,from about 4 lemons
  • ½cupsugar

For the Lemon Glaze:

  • cupspowdered sugar
  • 2tbsplemon juice,from 1 lemon
  • 2tbspmilk
  • pinchkosher salt


  1. Preheat the oven to 350 degrees F with a rack in the middle position. Generously spray a 10-cup capacity bundt pan with baking spray.

  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

  3. In the bowl of a stand mixer, beat the butter until creamy. Add the sugar and lemon zest, beat for 3 to 4 minutes or until pale and fluffy.

  4. Scrape down the sides of the bowl and beat in the eggs one at a time, scraping the bowl after each addition. Whisk the lemon juice and buttermilk together in a measuring cup.

  5. With the mixer on medium-low, beat in a third of the flour mixture, followed by a third of the milk mixture. Continue to add the flour and milk, alternating between the two and scraping down the sides of the bowl as needed.

  6. Scrape the batter into the prepared pan and even the top. Tap the pan on the counter a few times to make sure the batter settles into the crevices of the pan.

  7. Bake in the center of the preheated oven for 60 to 75 minutes or until a toothpick inserted in the center of the cake comes out clean and the top of the cake springs back to the touch.

  8. Remove the cake from the oven and cool in the pan for 15 minutes before unmolding it on a wire rack.

Lemon Syrup:

  1. While the cake is cooling in the pan, make the lemon syrup. Combine the lemon juice and sugar in a saucepan and bring it to a boil over high heat. Boil until the sugar has dissolved, then remove from heat.

  2. Brush the syrup over the still-warm, unmolded cake. Cool completely before icing.

Lemon Glaze:

  1. To make the icing, whisk the powdered sugar and lemon juice together, followed by 1 tablespoon of the milk and the salt.

  2. Whisk in additional milk as needed until the icing is thin enough to pour, but still holds a ribbon on the surface.Spoon the icing over the cooled cake.


  • Calories: 590.49kcal
  • Fat: 26.43g
  • Saturated Fat: 15.44g
  • Trans Fat: 0.94g
  • Monounsaturated Fat: 6.85g
  • Polyunsaturated Fat: 2.17g
  • Carbohydrates: 84.07g
  • Fiber: 1.63g
  • Sugar: 58.12g
  • Protein: 6.93g
  • Cholesterol: 124.07mg
  • Sodium: 415.28mg
  • Calcium: 114.50mg
  • Potassium: 140.40mg
  • Iron: 2.14mg
  • Vitamin A: 224.81µg
  • Vitamin C: 9.05mg
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