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side view shot of a sliced lemon poppyseed bundt cake
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4.61 from 53 votes

Lemon Poppy Seed Bundt Cake

This gorgeous Lemon Poppy Seed Bundt Cake is beautifully paired with a sweet lemony glaze resulting in a delicious cake. Perfect with your cup of tea or coffee!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: bundt cakes, lemon poppy seed bundt cake
Servings: 16
Calories: 354kcal


Poppy Seed Lemon Cake

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoon poppy seeds
  • 2 cups sugar
  • 1/2 cup lemon zest
  • 1 cup butter unsalted, room temperature
  • 1 cup buttermilk
  • 4 large eggs

For Lemon Glaze


  • 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.


Don't worry if your glaze comes out translucent. As it dries, the colour will become more white. It will also be mostly absorbed by the cake.
I used about 3 large lemons to get 1/2 cup of zest. I did not press the zest down, so it it is a very light 1/2 cup. The number of lemons you'll need varies on the size that you buy.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1slice | Calories: 354kcal | Carbohydrates: 52g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 112mg | Potassium: 163mg | Fiber: 1g | Sugar: 33g | Vitamin A: 455IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1.6mg