Lemon Poppy Seed Bundt Cake with Glaze

Lemon Poppy Seed Bundt Cake with Glaze is a bright, zesty dessert that’s tender, moist, and bursting with citrus flavor. Speckled with poppy seeds and topped with a sweet lemon glaze, this cake is perfect for spring celebrations, brunches, or any time you crave a refreshing treat.

Why You’ll Love This Recipe

• A beautifully balanced combination of tart lemon and sweet glaze
• Moist, buttery texture with a slight crunch from poppy seeds
• Visually stunning presentation in a bundt pan
• Stays fresh for days, making it ideal for make-ahead
• A crowd-pleasing cake for brunches, showers, and holidays

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Poppy seeds
• Unsalted butter
• Granulated sugar
• Eggs
• Fresh lemon juice
• Lemon zest
• Sour cream or Greek yogurt
• Vanilla extract

For the glaze:

• Powdered sugar
• Lemon juice
• Milk or cream

Directions

1. Preheat oven to 350°F (175°C) and grease a bundt cake pan thoroughly.
2. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by lemon zest, juice, and vanilla extract.
5. Mix in the sour cream or yogurt until smooth.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour batter evenly into the prepared bundt pan and smooth the top.
8. Bake for 45–55 minutes or until a toothpick inserted comes out clean.
9. Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. Whisk glaze ingredients together and drizzle over cooled cake before serving.

Servings and timing

Servings: 12
Preparation time: 20 minutes
Baking time: 50 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 40 minutes

Variations

• Add blueberries for a lemon-blueberry version
• Substitute orange zest and juice for a citrus twist
• Use a cream cheese glaze instead of lemon glaze
• Add almond extract for an extra layer of flavor

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Allow to come to room temperature before serving.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled works in a pinch.

How do I keep the cake from sticking to the bundt pan?

Grease the pan thoroughly and lightly flour it, or use a baking spray with flour.

Can I use buttermilk instead of sour cream?

Yes, it provides similar moisture and a slight tang.

What type of poppy seeds should I use?

Use culinary poppy seeds available in the spice aisle.

How do I make the glaze thicker?

Use less lemon juice or more powdered sugar to adjust consistency.

Can I skip the poppy seeds?

Yes, the cake will still be delicious and lemony.

Is this recipe freezer-friendly?

Absolutely. Freeze the cake without the glaze and add it after thawing.

How long does the glaze take to set?

About 15–20 minutes at room temperature.

Can I make this in a loaf pan?

Yes, divide the batter into two greased loaf pans and adjust baking time to 35–40 minutes.

Is this cake overly sweet?

No, it strikes a balance between tart lemon and gentle sweetness.

Conclusion

Lemon Poppy Seed Bundt Cake with Glaze is a refreshing and elegant dessert that brings a burst of citrus to any occasion. With its tender crumb and vibrant lemon flavor, this cake is sure to become a staple in your baking repertoire.

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