Lemon Poppy Seed Bundt (Printable)
Moist Bundt cake featuring fresh lemon and crunchy poppy seeds with a zesty glaze.
# What You’ll Need:
→ Cake
01 - 2 3/4 cups all-purpose flour (345 g)
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 3 tablespoons poppy seeds
06 - 1 cup unsalted butter, softened (226 g)
07 - 2 cups granulated sugar (400 g)
08 - 4 large eggs, at room temperature
09 - 1 tablespoon finely grated lemon zest (from 2 lemons)
10 - 1/4 cup fresh lemon juice (60 ml)
11 - 1 cup whole milk, at room temperature (240 ml)
12 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
13 - 1 1/2 cups powdered sugar, sifted (180 g)
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon finely grated lemon zest
# How To Make It:
01 - Preheat the oven to 350°F (175°C). Generously grease and flour a 10–12-cup Bundt pan, ensuring all crevices are coated.
02 - Whisk together the flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Set aside.
03 - Beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
05 - In a measuring cup, mix fresh lemon juice and whole milk.
06 - With the mixer on low, alternate adding the flour mixture and the milk-lemon juice mixture to the batter, beginning and ending with the flour. Mix until just combined without overmixing.
07 - Pour batter evenly into the prepared pan and smooth the surface with a spatula.
08 - Bake for 45 to 55 minutes or until a skewer inserted into the center comes out clean.
09 - Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle over the cooled cake and allow to set before slicing.
# Expert Advice:
01 -
- The crumb stays impossibly moist for days without ever feeling heavy or dense.
- Fresh lemon juice and zest hit at just the right moment in the batter, giving you that pop of flavor in every bite.
- Poppy seeds add a subtle nuttiness and that satisfying little crunch that makes people ask for the recipe.
02 -
- Room temperature ingredients aren't just a suggestion—they emulsify together and create a better crumb than cold ones pulled from the fridge.
- Don't overmix once you start adding the flour; a few small streaks of flour are fine, but overworking develops gluten and makes the cake tough instead of tender.
- If you want to brush the warm cake with extra lemon juice before glazing for deeper flavor, do it gently so the cake doesn't fall apart.
03 -
- Measure flour by weight whenever possible—it eliminates the guesswork and ensures consistent results every single time you make this.
- Don't skip the cooling period on the pan; those fifteen minutes let the cake set enough to release cleanly, preventing it from sticking or crumbling.