Lemon Poppy Seed Cake

May 5, 2022 by Beth Pierce 40 Comments

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This scrumptious Lemon Poppy Seed Cake is made with buttermilk, fresh lemon juice, lemon zest, and poppy seeds, creating a moist and flavorful spring and summer dessert. You are going to love the rich buttery lemon flavor of this made-from-scratch cake. The two-ingredient lemon glaze takes this Bundt cake over the top with fresh citrus flavor.

With the fresh lemon taste, this is one of our go-to summer cakes. This moist cake is ideal for graduations, bridal showers, baby showers, and pool parties. Garnish with fresh lemon zest or lemon slices, and get ready to serve up a little taste of sweet sunshine.

A made from scratch Lemon Poppy Seed Cake with a two ingredient lemon glaze.

How to make Lemon Poppyseed Cake

Start by sifting together the dry ingredients. Then using a stand mixer with the paddle attachment or a hand mixer on medium speed, cream the butter and sugar until light and fluffy. Scrap down the bowl and beater as needed. Then turn the mixer to low and add the eggs one at a time, mixing just until incorporated.

Keeping the mixer on low, add the vanilla, lemon juice, and lemon zest. Now add the buttermilk and the flour mixture in three parts alternating between them. Scrape down the beater and the sides of the bowl as needed with a rubber spatula. Spoon the batter into a prepared Bundt pan. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the top comes out clean. Cool the cake in the pan on a wire rack for about 10-15 minutes before inverting. Cool the cake completely before glazing.

How to make a lemon poppy seed Bundt cake.

Now mix the powdered sugar and lemon juice together in a small bowl until it is smooth. Add more powdered sugar or lemon juice in very small increments until your reach desired drizzling consistency. Finally, drizzle over the cooled cake.

Bake the cake for 45-55 minutes in a preheated oven.

Recipe notes and helpful tips

Use a nonstick baking spray to thoroughly coat the inside of the Bundt pan, or make your own homemade pan release and brush it on with a pastry brush. Don’t forget to coat all those nooks and crannies.
Fresh lemon juice and lemon zest are a must for this recipe.
Bring your butter, eggs, and buttermilk to room temperature.
Save money and make your own buttermilk. Add 1 tablespoon of lemon juice to the cup of milk and gently stir. Let it sit for 5 minutes, and then use it in the recipe.
Preheat the oven and load the cake on the middle rack in the center of the oven.
Do not overbake the cake. Check every few minutes after 45 minutes.
Let the cake cool in the pan on a rack for 10-15 minutes. If you try to take it out too soon, it may stick, and if you wait too long, it may stick.
Store leftovers covered with plastic wrap on the counter at room temperature for up to 4 days.
Store the completely cooled cake double wrapped in the freezer for up to 2 months.

A moist and flavorful Lemon Poppy Seed Bundt Cake made with fresh lemon juice, lemon zest, poppy seeds, buttermilk and topped with an easy lemon glaze.

How many poppy seeds do I add to a cake?

Even if you are making a lemon poppy seed cake from a box mix, you still want a good cake-to-poppy seed ratio. I recommend using between 1/4 to 1/3 cup of poppy seeds per cake. 1/3 cup is ideal for Bundt cakes and 10-inch round and square double-layer cakes. While 1/4 cup is ideal for 9-inch round and square double-layer cakes.

Do you have to soak poppy seeds before baking?

You can if you like, but I have found the end taste results to be negligible for the extra time and work involved. To soak, add the seeds to some warm water and soak for several hours and then drain in a fine mesh strainer. I personally like the mild crunch and texture that unsoaked poppy seeds lend to cakes, cupcakes, bread, and buns.

More delicious cakes to try!