Lemon Poppy Seed Bundt

My neighbor Sarah brought this cake over last spring when our lemon tree was practically exploding with fruit. She showed up on my porch with this golden Bundt cake still warm from the oven, and that first bite stopped me in my tracks—bright, tangy, impossibly moist, with these tiny little crunches from poppy seeds that made every bite interesting.

Last weekend I made three of these cakes—two for friends having birthdays and one just because the weather was gorgeous and I wanted my kitchen to smell like happiness. My teenage daughter walked in, closed her eyes and said the house smelled like a fancy bakery, which is basically the highest compliment Ive ever received.

Ingredients

• All-purpose flour: The structure that holds all that moisture and flavor together
• Poppy seeds: These tiny seeds add the most wonderful subtle crunch throughout every bite
• Baking powder and soda: Your lift team, ensuring the cake rises beautifully without being dense
• Salt: Just enough to make all those lemon flavors sing
• Unsalted butter: Room temperature butter is non negotiable here—it creates that tender, velvety crumb
• Granulated sugar: Sweetens everything while helping create that gorgeous golden crust
• Large eggs: Must be room temperature or they will not incorporate properly into the butter
• Lemon zest: This is where all the bright lemon flavor actually lives, so do not skip it
• Fresh lemon juice: Use real juice from the lemons you zested for the most authentic flavor
• Vanilla extract: A warm background note that rounds out all that bright citrus
• Sour cream: The secret ingredient that keeps this cake incredibly moist and tender
• Powdered sugar: For the glaze—sift it first or you will never get the lumps out

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and grease your Bundt pan like your life depends on it—every single nook and cranny needs attention

Whisk the dry team:

Combine flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl

Beat butter and sugar:

Cream them together for a full 3 to 4 minutes until they are pale and fluffy—this is the foundation of your texture

Add the eggs one by one:

Let each egg fully incorporate before adding the next, then mix in your lemon zest, juice, and vanilla

Bring it together gently:

Alternate adding your flour mixture and sour cream, starting and ending with flour, and stop the moment you see no more dry streaks

Bake until perfect:

Pour batter into your prepared pan, smooth the top, and bake 45 to 50 minutes until a toothpick in the center comes out clean

Cool with patience:

Let the cake rest in the pan for 15 minutes, then invert onto a rack and cool completely before glazing

Make the glaze:

Whisk powdered sugar with just enough lemon juice to make it pourable, add zest, and drizzle it all over that beautiful cake

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This cake became my go to for new neighbors after the first time I brought one to the couple who moved in across the street. They invited me in to share a slice, and we ended up sitting on their porch for an hour talking about everything and nothing while picking at cake crumbs. Some recipes are just meant for sharing.

Getting The Perfect Bundt Release

I learned this the hard way after a beautiful cake stuck to the pan and I had to serve it in pieces. Now I use a pastry brush to get butter into every single crevice, then dust with flour, turning the pan to coat completely. Tap out any excess flour and your cake should slide out like a dream every single time.

Make It Yours

Sometimes I add a teaspoon of almond extract along with the vanilla—it creates this subtle cherry note that pairs magically with lemon. Other times I will fold in a handful of fresh blueberries at the very end, just until combined. The batter is forgiving enough that these little twists work beautifully without needing any major adjustments.

Serving Suggestions

This cake is elegant enough for a proper dessert but casual enough for coffee with friends. Serve it with whatever makes you happy.

• A cup of Earl Grey tea really brings out the citrus notes
• Lightly sweetened whipped cream on the side never hurt anyone
• Thin slices are perfect because this cake is rich enough to satisfy in small portions

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There is something about a Bundt cake that feels like a proper occasion, even when it is just a regular Tuesday at home. Enjoy every bright, lemony bite.

Recipe FAQs

→ What gives this cake its lemon flavor?

Freshly grated lemon zest and fresh lemon juice are used in both the batter and glaze, providing a bright, natural citrus taste.

→ Why are poppy seeds added to this cake?

Poppy seeds add a subtle crunch and a nutty flavor that enhances the cake's texture and contrasts the moist crumb.

→ How is the moist texture of the cake achieved?

Using softened butter, sour cream, and careful mixing helps retain moisture and produces a tender crumb.

→ Can I use a different pan instead of a Bundt pan?

While a Bundt pan gives the distinctive shape, a tube or bundt-style pan of similar size will work best for even baking.

→ How do I know when the cake is fully baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs when the cake is done.