Lemon Poppy Seed Cake

A moist and flavorful Lemon Poppy Seed Bundt Cake made with fresh lemon juice, lemon zest, poppy seeds, and buttermilk and topped with an easy lemon glaze. Surprise your family and make this tasty treat for your next event.

Course Dessert

Cuisine American

Keyword how to make lemon poppy seed cake, lemon poppy seed Bundt cake, poppy seed lemon bundt cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 479kcal

Author Beth Pierce

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.

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