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 will love this made-from-scratch cake’s rich buttery lemon flavor and tender crumb. The two-ingredient lemon glaze takes this Bundt cake over the top with fresh citrus flavor.
The Best Lemon Poppy Seed Cake
Indulge in this delicious and moist lemon poppy seed cake, perfect for any occasion. This tested and perfected recipe will indeed become a favorite among your family and friends. With its 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. If you love lemon desserts like I do, try lemon pound cake, lemon cookies, lemon blossoms, and lemon chiffon pie.
Ingredients for Lemon Poppy Seed Cake
For the cake, you need all-purpose flour, cornstarch, poppy seeds, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla extract, lemon juice, lemon zest, and buttermilk.
For the glaze, you need powdered sugar and lemon juice.
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. 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 clean. Cool the cake in the pan on a wire rack for 10-15 minutes before inverting. Cool the cake completely before glazing.
Mix the powdered sugar and lemon juice in a small separate bowl until smooth. Add more powdered sugar or lemon juice in small increments until you reach the desired drizzling consistency. Finally, drizzle over the cooled cake.
Recipe 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. Remember 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, 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 the leftovers in an airtight container or under a cake dome on the counter at room temperature for up to 4 days.
How many poppy seeds do I add to a cake?
Even if you make 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 and 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 negligible for the extra time and work involved. To soak, add the seeds to warm water and soak for several hours, then drain in a fine mesh strainer. I like the mild crunch and texture that unsoaked poppy seeds lend to cakes, cupcakes, bread, and buns.
How to Freeze Lemon Poppy Seed Cake
To freeze the completely cooled cake, double-wrap it in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. If you want to freeze it with the glaze on it, flash freeze it first by placing it in the freeze on a baking sheet. That way, it will not stick to the glaze when you wrap it in plastic wrap and aluminum foil. Remove the wrap before defrosting on the counter and place the cake in an airtight container or under a cake dome.
More Delicious Cake Recipes
Lemon Poppy Seed Cake
Ingredients
Lemon Poppy Seed Cake
- 3 cups all purpose flour
- ¼ cup cornstarch
- ⅓ cup poppy seeds
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened 2 sticks
- 2 cups granulated sugar
- 4 eggs
- 1 ½ teaspoons vanilla extract
- ⅓ cup lemon juice
- 3 tablespoons lemon zest
- 1 cup buttermilk
Lemon Glaze
- 1 cup powdered sugar
- 1 ½ -2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees. Spray a 10-inch Bundt pan generously with nonstick baking spray.
- Sift together the flour, cornstarch, poppy seeds, baking powder, baking soda, and salt. In the bowl of 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.
- 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. Add the buttermilk and the flour mixture in three parts alternating between them, mixing until incorporated. Scrape down the beater and the sides of the bowl as needed with a rubber spatula.
- Spoon the batter into the 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.
- 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 you reach desired drizzling consistency. Drizzle over the cooled cake.
Notes
- 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, 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.
Nutrition
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Jilly
Moist with a zingy lemon flavor. Perfection!
Gianne
The bright citrus flavor combined with the crunch of the poppy seeds is just perfect. The cake is moist and tender, and the glaze adds the perfect amount of sweetness.
Beth Pierce
Thank you, Gianne! We love it too!
Sara K
This was such a light and fluffy cake that does not disappoint! The perfect dessert for spring; my whole family loved it!
Beth Pierce
Thank you, Sara!
Jayde
I love this! Super easy to make, really light and fluffy – it’s just wonderful.
Sisley T
This is such a beautiful cake. I love the amount of lemon in it.
Everything Enchanting
I love poppy seeds ❤️ And this cake is super delicious! I can’t quit eating it 😍!
Monidipa
Great recipe for one of my favorite cakes. Lemon and poppyseed go together so well. I am holding on this recipe.
Tammy
Lemon poppy loaves are my favorite with tea. This bundt is absolutely stunning and it looks so moist and flavorful. Gosh, I wish I had a slice right now 😀 Beautiful icing drizzle!
Karen
This looks so so good!!! I love poppy seeds in cakes. I can’t wait to make your recipe, lemon poppy seed cake, yummmm….
Samantha Donnelly
This takes me back to my childhood, my Mum used to make something very similar and I have no had it in a very long time. I need to make this
Claudia
The texture is just what you hope for in a homemade cake, moist and melt-in-your-mouth tender. Thank you for your recipe.
Beth Pierce
My pleasure, Claudia!
MELANIE EDJOURIAN
I love this lemon cake. It is just delicious. I make it several times a year and everyone enjoys it.
Anosa Malanga
What a delicious moist cake. I enjoyed it with my morning coffee.
Tameka H.
Your recipes always look and taste so scrumptious. You never fail to deliver!
Beth Pierce
Thank you!
abzstylz
This cake looks so delicious!! I have to bake a cake for an upcoming event, so will definitely be trying.
Tweenselmom
Oh this was the perfect summer cake! It was so flavorful and my family really enjoyed it.
Cristina Petrini
I love lemon cakes, I collect any recipe I find so that I can always make them differently!
Beth Pierce
Thanks! Enjoy!!
Cinny
That looks absolutely delicious! I wish I didn’t have to watch my carb intake.
Kelly Bolen
This looks awesome! But then again, anything lemon poppyseed is delish!
Christine
This is my favorite kind of cake. In fact, I would love it for breakfast!!! It goes so well with hot coffee!
Beth Pierce
That is so true!
Ivan Carlo Jose
I love the refreshing taste of lemon in cakes. This is perfect for any occasion.
Chef John
Fantastic recipe, cake was gorgeous. Easy to make, light and fresh lemony flavor.
Beth Pierce
Thanks John!
Erin
This dessert is totally irresistible! My whole family loved it.
Catalina
Love poppy seeds! It makes any dessert irresistible! Must make your recipe!
Beti
WOW! This was totally my kind of cake!! Lemon and poppy seed is like a match made in heaven. Do you have any other lemon cakes?
katerina
This is such a fabulous cake! I absolutely love the flavors!
Helen
I love lemon flavour in a cake – this is delicious!
Andrea
Oh my! What a fabulous flavor combination for a cake. My whole family loved it! Thanks for the great recipe!
Iryna
So flavorful and delicious cake! Soft texture. And I`m fall in love with citrus notes in it. Thanks for the recipe!
Beth Pierce
You are most welcome Iryna!
Suja md
I just love this and its was a big hit with everyone. And this was such a pleasing experience!
Kate
Oh yum, lemon and poppy seed is one of my favorite cake combinations and this one is just SO darn delicious and moist! Love it.
Juliane
I really love this cake! It was so moist with a fresh lemony zing to it. Thanks for sharing the recipe!
Amanda
I love lemon poppy seed flavor combination! It is my all time favorite!
MJ
This lemon poppy seed cake is amazing!! Love the flavors, and think it will also be a hit for Mother’s Day coming up.
Claudia Lamascolo
What a great moist cake! I will make this again. It was delicious!
Kerri
This cake was absolutely delicious! My mother used to make a similar one when I was young and the glaze was always my favorite!
Alisa Infanti
I just love this cake so much… I always have one ready in the freezer for when friends visit for coffee.
Beth Pierce
Thanks Alisa! So glad that you like it!
Dannii
Any kind of lemon dessert is good with me and this cake was delicious. Perfect for Spring!