Lemon Poppy Seed Bundt

The first time I made this lemon poppy seed bundt cake, my kitchen smelled like a sunny morning even though it was pouring rain outside. I had bought way too many lemons at the farmers market and was determined not to waste a single one, which led to this bright, cheerful cake appearing on my counter. The way the glaze drips down those beautiful bundt ridges still makes me pause and admire it before cutting in.

I brought this cake to a book club meeting last spring and watched my friend Sarah close her eyes after the first bite, completely forgetting about the novel we were supposed to be discussing. She asked for the recipe before she even finished her slice, and now it is her go to contribution to every gathering. Something about that combination of tangy and sweet just makes people lean in and listen a little more closely to whatever conversation is happening around the table.

Ingredients

• 2 ¾ cups (345 g) all-purpose flour: The backbone that gives this cake structure while keeping it tender
• 2 tbsp poppy seeds: These little specks add essential texture and that classic crunch we all love
• 1 tsp baking powder: Helps the cake rise tall and proud in that bundt pan
• ½ tsp baking soda: Works with the acidic ingredients to create extra lift
• ½ tsp salt: Balances sweetness and enhances all the lemon notes
• 1 cup (225 g) unsalted butter, softened: Room temperature butter is crucial for proper aeration and tenderness
• 2 cups (400 g) granulated sugar: Sweetens while creating that gorgeous golden brown crust
• 4 large eggs, room temperature: Bring them to room temp for better emulsification and a finer crumb
• 1 tbsp lemon zest: This is where all that bright lemon oil lives, so zest those lemons thoroughly
• ⅓ cup (80 ml) fresh lemon juice: Use freshly squeezed for the most vibrant flavor
• 1 tsp vanilla extract: Rounds out the sharpness with warm comforting notes
• 1 cup (240 ml) sour cream, room temperature: The secret ingredient that creates unparalleled moisture
• ¼ cup (60 ml) whole milk, room temperature: Brings everything together and creates the perfect batter consistency
• 1 cup (120 g) powdered sugar: Creates that silky smooth glaze that drips beautifully
• 2–3 tbsp fresh lemon juice: Adjust this to get your glaze exactly how thick or thin you like it

Instructions

Preheat your oven to 350°F (175°C) while you get everything ready:

This small step of greasing and flouring your bundt pan thoroughly will save you from the heartbreak of stuck cake later

Whisk together your dry ingredients in a medium bowl:

Combine the flour, poppy seeds, baking powder, baking soda, and salt until everything is evenly distributed

Beat the butter and sugar until they look pale and fluffy:

This takes about 3 minutes of serious mixing and creates all those tiny air bubbles that make the cake tender

Add your eggs one at a time like you mean it:

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

Combine the wet and dry ingredients gradually:

Alternate adding the flour mixture and sour cream on low speed, starting and ending with the flour, then pour in the milk

Get that batter into the prepared bundt pan:

Smooth the top with your spatula and tap the pan gently on the counter to release any trapped air bubbles

Bake for 45–50 minutes until the cake tells you it is done:

A toothpick inserted in the center should come out clean, and the cake will be pulling away slightly from the pan edges

Let the cake rest in the pan for 15 minutes before attempting to move it:

This cooling period helps the cake set and makes it much more likely to release cleanly from those beautiful bundt curves

Whisk up the glaze while the cake finishes cooling completely:

Mix the powdered sugar with enough lemon juice to reach a pourable consistency, then drizzle it slowly over the cake and watch the magic happen

Save to Pinterest

My grandmother always said that a cake with glaze dripping down the sides looks like it is wearing its Sunday best, and this bundt cake really does dress up beautifully. I served it at Easter brunch one year and my normally picky eater nephew asked for seconds, which is basically the highest compliment a child can give a dessert. There is something about that combination of bright lemon and homey comfort that makes people feel taken care of.

Making It Your Own

I once added almond extract instead of vanilla and the result was this dreamy lemon almond flavor that had everyone asking what the secret ingredient was. You can also fold in fresh blueberries or raspberries if you want to make it even more special. Poppy seeds can be swapped for chopped nuts if you have someone in your family who complains about getting seeds stuck in their teeth.

Serving Suggestions

This cake is actually better the second day, giving all those flavors time to meld and settle into something even more delicious. I love serving it with a cup of Earl Grey tea or even a glass of prosecco for a truly indulgent afternoon treat. At brunch, it holds its own alongside savory dishes like quiche or breakfast casseroles.

Storage Tips

The cake stays moist for up to three days when covered at room temperature, though I doubt it will last that long. You can freeze the unglazed cake for up to a month and glaze it after thawing for an almost from scratch dessert on short notice.

• Wrap individual slices in plastic wrap for perfect portion sized treats
• Store the glazed cake under a cake dome to protect that beautiful dripping glaze
• Bring to room temperature before serving for the best texture and flavor

Save to Pinterest

There is something so satisfying about a cake that looks like you spent hours on it but actually comes together quite simply. I hope this bright lemon beauty finds its way to your table soon, bringing sunshine even on the cloudiest days.

Recipe FAQs

→ What gives the cake its lemon flavor?

Fresh lemon zest and juice are combined into the batter, providing a bright and natural citrus profile.

→ Can I substitute sour cream with another ingredient?

Yes, Greek yogurt can be used as a substitute, offering similar moisture and tanginess.

→ How do poppy seeds affect texture?

Poppy seeds add a delightful crunch that contrasts with the cake's tender crumb.

→ What is the purpose of the lemon glaze?

The glaze adds a sweet and tangy finish that enhances the lemon flavor and keeps the cake moist.

→ What tools are needed for preparation?

A bundt pan, electric mixer, mixing bowls, whisk, measuring cups, and a cooling rack are required for this cake.

→ How can I tell when the cake is fully baked?

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