Lemon Poppy Seed Bundt Cake
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This Lemon Poppy Seed Bundt Cake is soft, tender, and packed with fresh lemon flavor in every bite. It has the perfect balance of bright critrus flavor and subtle crunch from the poppy seeds, all wrapped up in a buttery, moist cake. Let’s not forget the fresh lemon glaze on top made with 2 simple ingredients.
Why You’ll Love This Cake
- Bright, fresh lemon flavor
- Super moist and tender crumb
- Simple ingredients, big flavor
- Great for brunch, dessert, or snacking
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Butter and oil – The butter adds fantastic flavor while the oil keeps the cake moist. I used salted butter, but you can definitely substitute for unsalted butter with 1/4 teaspoon of salt added.
Lemon juice and zest – Fresh lemon juice provides the best flavor. The lemon zest is where the oil of the lemon peel is and provides even more lemon flavor without the additional liquid or acidity. Stop zesting once you hit the white pith of the peel.
Poppy seeds – This adds texture and that classic look of a lemon poppy seed dessert.
Baking powder and baking soda – These are the leavening agents for the cake.
Sour cream – This adds moisture and tenderness for the cake.
Whole milk – I like to use whole milk to provide the fats from the milk but also the perfect amount of liquid to dry ingredient ratio.
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Substitutions and Variations
- Use vegetable oil instead of olive oil for a more neutral flavor.
- Add a lemon glaze for extra sweetness and citrus flavor.
- Swap sour cream for plain Greek yogurt.
- Add blueberrie for a lemon blueberry bundt cake.
- Use vanilla bean paste for a deeper flavor.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Lemon Poppy Seed Bundt Cake
Prep Work: Preheat the oven to 350 degrees F and generously grease a 10-cup bundt pan. Lightly flourigit helps ensure the cake releases cleanly.
Step 1: Mix together the butter, oil, and sugar until combined.
Step 2: Add the eggs one at a time and beat until each is incorporated.
Step 3: Mix in the vanilla, lemon juice, and lemon zest.
Step 4: In a separate bowl, whisk together the flour, poppy seeds, salt, baking powder, and baking soda.
Step 5: Alternate adding the dry ingredients and the sour cream/milk starting and ending with the dry ingredients.
Step 6: Pour the batter into the prepared bundt pan and spread evenly. Bake for 50 to 55 minutes, until a toothpick comes out clean or with moist crumbs.
Step 7: Let the cake cool for 10 minutes and then turn out onto a wire rak to cool completely.
Step 8: Once the cake is cooled, whip up the lemon glaze and drizzle it on the bundt cake.
Tips for the Best Results
- Don’t skip greasing and flouring the bundt pan. No one wants their bundt cake stuck in their pan.
- Use fresh lemon juice and zest for the best flavor.
- Let the cake cool before removing it to help prevent sticking.
How to Store and Freeze
Store this bundt cake covered at room tempreature for up to 3 days or in the refrigerator fo rup to 5 days. If refrigerated, let it sit at room temperature before serving for the best texture.
Leave the lemon glaze off if you’re freezing the cake. Wrap the cooled cake tightly in 2 layers of plastic wrap and a layer of heavy-duty aluminum foil. Freeze for up to 2 months. Thaw overnight at room temperature.
Recipe FAQs
It likely wasn’t greased well enough. Make sure to coat every crevice and consider adding a light layer of flour to sticking. I’ve used the baking spray that has flour in it and that also works really well.
Overbaking or too much flour can cause dryness. I like to fluff my flour by scooping it and sprinkling it back into the canister several times before measuring it out.
Yes! It stays moist for days and can be made a day in advance.
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Lemon Poppy Seed Bundt Cake
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Ingredients
Bundt Cake
- ¾ cup salted butter, room temperature
- ¼ cup olive oil or vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup fresh lemon juice
- 3 tablespoons lemon zest, about 3-4 large lemons
- 2 ¾ cups all-purpose flour
- 4 tablespoons poppy seeds
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup full-fat sour cream
- 1 cup whole milk
Glaze
- 1 cup powdered sugar
- 2 – 3 tablespoons fresh lemon juice
Instructions
Bundt Cake
- Preheat the oven to 350 degrees F. Grease a 10 cup bundt pan generously with non-stick cooking spray. This is optional, but I like to add 1 to 2 tablespoons of flour into the bundt pan and rotate it until the flour has coated the bottom of sides of pan. Tap out the excess flour. Set aside.
- In a large mixing bowl, add the ¾ cup salted butter¼ cup olive oil or vegetable oil, and 2 cups granulated sugar. Using a hand mixer, mix until all ingredients are combined.
- Add the 4 large eggs, one at a time, and mix until each egg is incorporated before adding the next.
- Add the 2 teaspoons vanilla extract, ⅓ cup fresh lemon juice, and 3 tablespoons lemon zest. Mix until combined. It will be a thick dough.
- In a separate bowl, add the 2 ¾ cups all-purpose flour, 4 tablespoons poppy seeds, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda. Whisk until incorporated.
- Alternate adding the dry ingredients and the ¼ cup full-fat sour cream/1 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Don’t overmix, once you don’t see any more dry flour you are done. I prefer using my Danish dough whisk instead of a hand mixer so I don’t overmix.
- Pour the batter into the prepared bundt pan and evenly spread out the batter.
- Place in the preheated oven and bake for 50-55 minutes or until done. To test the cake for doneness, insert a toothpick in the middle of the cake. If it comes out with moist crumbs or clean, it’s done. If there’s wet batter, it needs to bake longer.
- Cool the cake for 10 minutes in the pan.
- Invert the pan on a cooling rack and cool the cake completely before glazing.
Glaze
- Once the cake is cooled, work on the glaze. In a medium bowl, add the 1 cup powdered sugar and 2 – 3 tablespoons fresh lemon juice. Whisk until combined.
- Using a spoon or fork, drizzle the glaze on the top of the bundt cake.
- Serve and Enjoy!
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)