This gorgeous Lemon Poppy Seed Bundt Cake recipe is moist, and paired with a sweet lemony glaze resulting in a delicious cake. Perfect with your cup of tea or coffee!
LEMON POPPYSEED BUNDT CAKE
This lemon poppy seed cake with this killer lemon glaze is simply fabulous. A slice of this cake in the morning with my coffee is what I’m all about. So here’s a nice lemon poppy seed bundt cake that’s to die for. When I feel like eating something sweet I pretty much always turn to bundt cakes because they are so easy to make and so good.
WHAT INGREDIENTS ARE IN LEMON POPPYSEED BUNDT CAKE
This recipe has your typical cake ingredients; flour, baking powder, salt, sugar, butter, eggs. I used a full half cup of lemon zest in place of lemon juice. Trust me here! The zest adds a world of bright flavor without adding any extra liquid. It took me two big lemons to get a 1/2 cup of zest, but it may take more or less for you depending on the size of your lemons. I also used buttermilk to create a nice fluffy, moist cake.
Let’s talk about lemons! Regular lemons from the store will taste incredible, but if you happen to find some Meyer lemons then scoop them up and never look back. They are a hybrid between an orange and a lemon. The flavor is just unbeatable! You can thank me later.
We can’t forget about those poppyseeds! Hemp seeds, flax seeds, and chia seeds are great nutty substitutes for this cake if you need. You can leave this ingredient out as well, the cake will still taste amazing.
The glaze is nice and simple. Powdered sugar, vanilla, fresh lemon juice, and a touch of milk are all you need to make this awesome glaze. You can always adjust the amount of milk called for to create your perfect consistency!
HOW TO MAKE LEMON POPPYSEED BUNDT CAKE
Preheat your oven to 350 F degrees and generously spray your bundt cake pan. I’m serious here, generously spray that pan! There are so many nooks and crannies for cake to become stuck. From personal experience, you don’t want a cake getting stuck in a bundt pan! Do you think it’s got enough spray? Nope, give it another coat. For safe measure, of course.
Okay, now the heavy lifting is out of the way. Phew! Now you can mix the flour, baking powder, salt, and poppyseeds together in a large bowl. In the bowl of a stand mixer with the whisk attachment (or using a separate bowl and a hand mixer), mix the sugar and lemon zest for a few minutes until well combined. Add the butter, and beat until the mixture is light and fluffy.
Pour in the buttermilk and eggs. Let everything mix together until smooth. Add half the dry ingredients, and mix well. Add the rest of the flour and give everything one last mix until fully incorporated.
Pour the batter into your, ahem, generously greased bundt pan and bake for 55-65 minutes.
HOW TO TELL WHEN MY CAKE IS DONE BAKING
Every oven is different, and what works perfectly for me might not be the case for you. Have no fear, toothpicks are here! Use a clean toothpick and poke as deep as you can into the thickest part of the cake. If it comes out clean, then your cake is all done. If there’s some batter stuck to it, add 5-10 extra minutes until the cake is fully baked.
TIPS FOR MAKING THE BEST LEMON POPPYSEED BUNDT CAKE
Here are a couple tips that can aid you in making the perfect lemon poppyseed bundt cake.
- Don’t over mix your batter.
- I recommend against using a silicone mold, I’ve never been successful with them and always have a hard time getting my bundt cake out of it. Use nonstick metal pans if possible, they conduct heat well.
- Make sure your bundt pan is properly sprayed with cooking spray, baking spray or greased with butter. Even if it’s a nonstick bundt pan, it doesn’t hurt to grease the pan. You might even want to use a pastry brush to grease the pan, it makes it a lot easier.
- A good bundt cake recipe should only fill about 2/3 of the pan. Any more and you’ll end up with rounded tops, which might not be a bad thing, but your bundt cake won’t sit flat on the serving platter.
- Give your cake sufficient time to cool before getting it out of the pan. Keep in mind that as the cake cools, it will slowly release itself from the sides of the pan, so resist the urge to pull it out immediately. Wait a good 10 minutes before trying to get it out of the pan. Flip it over onto your cake platter, and let it sit like that, it will slowly start to pull away from the pan and down onto the platter. Patience is key.
HOW TO STORE LEMON POPPYSEED BUNDT CAKE
One question I get asked often is “Do I need to refrigerate bundt cakes?”. My answer is no, you don’t. All you need is a covered cake plate and the bundt cake will keep quite well at room temperature. Besides, refrigerating a bundt cake might dry it out, plus the cold can dull the flavor. So if you have a covered cake plate, your cake will keep just fine for several days.
If you don’t have a covered cake plate, use a bowl, such as the bowl from your salad spinner to cover the cake.
HOW TO FREEZE LEMON POPPYSEED BUNDT CAKE
You can absolutely freeze this bundt cake, however I would freeze it without the icing and simply drizzle it with icing when serving.
Let the bundt cake cool completely. Cut the bundt cake in individual slices, then wrap each one in plastic wrap then place them in a freezer bag and freeze for up to 1 month.
DID YOU LOVE THIS LEMON CAKE? TRY THESE!
Lemon Poppy Seed Bundt Cake
Poppy Seed Lemon Cake
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp poppy seeds
- 2 cups sugar
- 1/2 cup lemon zest
- 1 cup butter unsalted, room temperature
- 1 cup buttermilk
- 4 large eggs
- Prepare oven and bundt cake pan: Preheat oven to 350 F degrees. Spray a bundt cake pan generously with cooking spray and set aside.
- Combine dry ingredients: In a large bowl combine the flour, baking powder, salt and poppy seeds together. Set aside.
- Mix wet ingredients: In the bowl of your mixer add the sugar and lemon zest. Using the whisk attachment whisk for a couple minutes until the lemon zest and sugar are well blended. Add the butter and beat until mixture is light and fluffy, about 4 minutes.
- Add the buttermilk and eggs to the mixer and mix well for about 2 to 3 minutes until smooth.
- Combine wet and dry: Add half the flour mixture to the mixer and mix until well incorporated. Add the remaining flour and continue mixing until well incorporated. Pour batter into the prepared baking pan.
- Bake: Bake for 55 to 65 minutes or until an inserted toothpick in the center of the loaf comes out clean.
- Make glaze: While the cake is baking, make the lemon glaze by whisking the powdered sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
- Wait before taking the cake out of the pan: Take the cake out of the oven and let it sit in the bundt pan for 10 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool for a bit for about 10 to 20 minutes.
- Drizzle with lemon glaze and serve: Drizzle the cake with the lemon glaze, cut into slices and serve.