Lemon Poppy Seed Bundt Cake

This easy lemon poppy seed bundt cake is the perfect dessert to make for a crowd. It’s sweet and tangy and sure to be a hit!

This moist lemon poppy seed bundt cake recipe is great for any occasion. It’s perfect for a spring brunch or afternoon tea party.

The light, citrusy flavor will make anyone’s taste buds tingle and the fluffy texture of this cake paired with just the right amount of crunch from the poppy seeds will keep you coming back for more!

About the Ingredients for Lemon Poppy Seed Cake

Butter – It is best to use unsalted butter, but if you only have salted on hand, simply omit the additional salt.

Sugar – Just use plain old granulated sugar.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Eggs – Make sure your eggs are at room temperature before starting.

Lemons – Use real lemons since you want the zest. Only use the bottled juice if you are in a pinch. Like a lemon craving emergency.

Sour Cream – Use full fat sour cream, brought to room temperature.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with dense cake.

Baking Soda & Powder – Leavens the bread, make sure they are still active so your quick bread rises.

Poppy Seeds – Don’t skip, they provide a nice nutty flavour and satisfying crunch.

Looking for More Easy Cake Recipes?

Check out some more of my favourite recipes for cake:

This Spiced chai pumpkin bundt cake features a tender, spiced chai pound cake smothered in an irresistibly buttery chai glaze.

Castagnaccio is a traditional rustic Tuscan chestnut flour cake that is usually served in the fall and winter months following the annual chestnut harvest. This cake has a deep, rich, earthy flavour that is quite unlike typical cakes and desserts found elsewhere.

How to Make Lemon Poppy Seed Bundt Cake

Yields: 8-10 Servings | Prep time: 10 mins | Baking time: 45-50 mins

Ingredients:

Non-stick cooking spray
1 c. unsalted butter, softened to room temperature
1¼ c. granulated sugar, divided
1 tsp real vanilla extract
3 large eggs, room temperature
1/3 c. lemon juice
¾ c. sour cream
4 c. flour 
1¼  tsp baking soda 
1¼  tsp baking powder 
2 Tbsp poppy seed
1 Tbsp lemon zest, preferably organic
Non-stick cooking spray

Lemon Glaze Ingredients:

 1 c. powdered sugar
1/8 c. whole milk*
1 Tbsp fresh lemon juice

*Add additional milk a little at a time, if necessary, to reach desired consistency

Instructions:

1. Place top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-sized Bundt pan by spraying with non-stick cooking spray. Set aside.
   
2. Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth. 
   
3. Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.
   
4. Transfer the cake batter into the prepared Bundt pan. Place in the pre-heated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
   
5. While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.
   
6. Remove from oven and place hot pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving. Enjoy!