Bright, zesty, and unfailingly crowd-pleasing, Lemon Poppy Seed Bundt Cake is the kind of recipe that makes any day feel special. Each slice has the perfect balance of tangy citrus, subtle sweetness, and a tender crumb that almost melts on your tongue, all punctuated with a delicate crunch from those poppy seeds. Whether you’re baking for a celebration or just treating yourself to a slice alongside your afternoon coffee, this cheerful cake always delivers that “wow” factor with surprisingly little effort. With a sunny lemon glaze drizzled over the top, it’s impossible to resist going back for seconds!

Lemon Poppy Seed Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to make Lemon Poppy Seed Bundt Cake shine – just a handful of kitchen staples and a couple of fresh lemons. Each ingredient plays a starring role here, whether it’s building the soft, moist crumb or giving that iconic citrusy aroma. Let’s break down what you’ll need and how these elements work their magic in your cake.

All-purpose flour: The foundation of the cake, giving it structure and tenderness without being too dense.
Baking powder: This leavening agent ensures your Bundt cake rises beautifully, so each slice is airy and light.
Baking soda: Teams up with the sour cream and lemon juice for extra lift and tenderness.
Salt: A pinch of salt brightens flavors and keeps the cake from tasting flat.
Poppy seeds: These tiny seeds add a lovely crunch and a visually stunning speckled effect in every bite.
Unsalted butter (softened): Butter is key for a moist, rich crumb; make sure it’s at room temperature to blend easily with sugar.
Granulated sugar: Sweetens the cake and helps create that soft, melt-in-your-mouth texture.
Eggs: They bind the batter and provide structure while keeping things luscious and plush.
Vanilla extract: A splash rounds out the flavor, adding warmth beneath all that citrus.
Lemon zest: The zest delivers pure, vibrant lemon flavor and makes your kitchen smell incredible as the cake bakes.
Sour cream: Full-fat sour cream makes the crumb exceptionally moist — don’t skip or substitute if you want bakery-level results.
Fresh lemon juice: Tangy and bright, it deepens the lemony taste and keeps the cake perfectly balanced.
Whole milk: Gives the batter the right consistency and adds subtle richness.
Powdered sugar (for glaze): The base for that gorgeous drippy lemon glaze on top.
Fresh lemon juice (for glaze): Whisked with powdered sugar to create the perfect sweet-tart finish.

How to Make Lemon Poppy Seed Bundt Cake

Step 1: Prep Your Bundt Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan generously, making sure you get into every little ridge. This step saves you from the heartbreak of a gorgeous cake stuck in the pan and ensures that your Lemon Poppy Seed Bundt Cake comes out with those beautifully defined edges.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, and poppy seeds. This ensures that the leavening agents are evenly distributed and the poppy seeds are introduced right from the start, so the finished cake has the perfect crumb and crunch in every slice.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This critical step works air into your batter, which means your Lemon Poppy Seed Bundt Cake will be gloriously soft and tender.

Step 4: Add Eggs, Vanilla, and Lemon Zest

Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in the vanilla extract and freshly grated lemon zest at this stage, letting those aromatic oils infuse the batter for maximum flavor.

Step 5: Combine Wet and Dry Mixtures

Alternately add the dry ingredient mixture and the sour cream into the creamed base, beginning and ending with the flour mixture. Stir in the lemon juice and milk just until everything is combined. Be gentle and don’t overmix — this is the secret to a super-tender crumb.

Step 6: Bake the Cake

Pour the thick, glorious batter evenly into your prepared Bundt pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with the most heavenly lemony scent!

Step 7: Cool and Glaze

Let your cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. While it cools, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze generously over the cooled cake, letting it drip down the sides for that irresistible finish.

How to Serve Lemon Poppy Seed Bundt Cake

Garnishes

You can’t go wrong with a classic glaze, but a flurry of freshly grated lemon zest, a scattering of extra poppy seeds, or even a few edible flowers will make your Lemon Poppy Seed Bundt Cake look stunning. These little touches add a burst of color and a hint of sophistication that makes each slice as beautiful as it is delicious.

Side Dishes

If you’re serving this cake for brunch or dessert, pair it with a bowl of fresh berries, a dollop of whipped cream, or a tangy Greek yogurt. The freshness of seasonal fruit really lets the citrusy notes of the cake shine, while creamy sides play perfectly against the moist crumb.

Creative Ways to Present

For a playful twist, slice your Lemon Poppy Seed Bundt Cake and serve it layered with lemon curd and whipped cream in elegant dessert glasses. Alternatively, cut thick wedges and toast them lightly, then spread with butter and a bit of jam for a breakfast treat that feels oh-so-indulgent.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered on the counter for up to three days. The glaze helps lock in moisture, so every bite stays soft and flavorful. If you need longer storage, refrigerate the Lemon Poppy Seed Bundt Cake to maintain its freshness and prevent the tangy glaze from becoming sticky.

Freezing

This cake freezes beautifully! Simply wrap cooled slices or the entire cake (without glaze) tightly in plastic wrap, then foil, and pop it in the freezer for up to three months. Thaw at room temperature and add fresh glaze before serving for the best texture and flavor.

Reheating

If you enjoy your cake just a little warm, pop slices in the microwave for 10–15 seconds, or briefly heat in a low oven. This softens the crumb and intensifies the lemony scent, making it taste practically freshly baked.

FAQs

Can I make Lemon Poppy Seed Bundt Cake with gluten-free flour?

Absolutely! Use your favorite measure-for-measure gluten-free flour blend. Expect a slightly different crumb but still delicious results. Keep an eye on baking time, as gluten-free cakes sometimes need a few extra minutes.

Do I have to use whole milk and full-fat sour cream?

Full-fat versions give the richest, most tender cake, but you can swap with low-fat dairy if necessary. Just know that the texture may be slightly less moist and the flavor not quite as luxurious.

Can I add more lemon flavor?

For a super-lemony punch, increase the lemon zest or even add a dash of lemon extract. You can also brush warm lemon syrup over the cake before glazing for extra zing.

What’s the best way to prevent sticking in a Bundt pan?

Be generous when greasing and flouring your pan, especially in all those nooks of decorative pans. A baking spray with flour can also be an excellent shortcut for easy release.

How do I know when my Lemon Poppy Seed Bundt Cake is done baking?

Start checking after 50 minutes. The edges should gently pull away from the pan, and a toothpick inserted into the thickest part should come out clean or with just a few crumbs attached.

Final Thoughts

Every bite of this Lemon Poppy Seed Bundt Cake is guaranteed to bring a little sunshine to your table. If you love bright, happy desserts with just the right amount of tang and sweetness, you’ll want to bake this one again and again. Trust me: after you share a few slices, don’t be surprised if friends and family start asking for the recipe!

Lemon Poppy Seed Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Lemon Poppy Seed Bundt Cake is a delightful citrus-infused dessert perfect for any occasion. With a moist and tender crumb, the cake is topped with a zesty lemon glaze that adds a burst of flavor in every bite. Easy to make and impressive to serve!

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon poppy seeds

Wet Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup sour cream
½ cup fresh lemon juice
½ cup whole milk

For the glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Prepare dry and wet ingredients: In a medium bowl, whisk together dry ingredients. In a large bowl, cream butter and sugar. Add eggs one at a time, then mix in vanilla extract and lemon zest. Alternate adding dry ingredients and sour cream to the butter mixture, finishing with the dry ingredients. Stir in lemon juice and milk.
Bake the cake: Pour batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. Cool in the pan before inverting onto a wire rack.
Make the glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.