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Lemon Poppy Seed Cake (Moist & Zesty)

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This lemon poppy seed cake is a moist, tender bundt cake bursting with bright lemon flavor and studded with poppy seeds. Topped with a zesty lemon glaze, it’s perfect for spring gatherings, brunch, or a refreshing dessert.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup poppy seeds
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup lemon zest (from about 4 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups powdered sugar (for glaze)
  • 2–3 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 12-cup bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  3. In a large bowl, beat the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the lemon zest, lemon juice, and vanilla extract.
  6. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Once the cake is cool, whisk together the powdered sugar and lemon juice to make the glaze and drizzle over the cake.

Notes

  • Use fresh lemon juice for the best flavor.
  • Ensure all ingredients are at room temperature for even mixing.
  • The cake can be made a day ahead and stored covered at room temperature.
  • You can freeze the cake (unglazed) for up to 2 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/lemon-poppy-seed-cake/