Name: Lemon Poppy Seed Bundt Cake with Glaze
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 2 tbsp poppy seeds; 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 3 large eggs; Zest and juice of 2 lemons; 1 tsp vanilla extract; 1 cup sour cream or Greek yogurt; 1 cup powdered sugar (for glaze); 2–3 tbsp lemon juice or milk (for thinning the glaze)

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This Lemon Poppy Seed Bundt Cake with Glaze is a zesty, moist dessert that brings brightness to every bite. Speckled with crunchy poppy seeds and topped with a tangy-sweet glaze, it’s ideal for brunch, tea time, or an elegant dessert.

Why You’ll Love This Recipe

The lemon flavor is bold and fresh, the cake texture is soft with a gentle crumb, and the glaze adds a perfect citrusy finish. It’s easy to make, bakes beautifully in a Bundt pan, and stays moist for days.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
baking powder
salt
poppy seeds
unsalted butter
granulated sugar
eggs
lemon zest and juice
vanilla extract
sour cream or Greek yogurt
powdered sugar (for glaze)
milk or lemon juice (for thinning the glaze)

directions

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
In a bowl, whisk flour, baking powder, salt, and poppy seeds.
In another bowl, cream butter and sugar until light. Add eggs one at a time, then stir in lemon zest, juice, and vanilla.
Alternate adding dry ingredients and sour cream to the butter mixture, mixing just until combined.
Pour batter into the prepared pan. Bake for 40–50 minutes or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Mix powdered sugar and lemon juice/milk into a smooth glaze and drizzle over the cooled cake.

Servings and timing

Serves: 10–12
Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 1 hour 5 minutes

Variations

Orange poppy seed: Swap lemon for orange zest and juice.
Almond glaze: Add almond extract to the glaze for a nutty twist.
Mini bundts: Use a mini Bundt pan for individual portions.
Lemon drizzle cake: Skip glaze and soak the cake in lemon syrup.
Low-fat: Use Greek yogurt in place of sour cream.

storage/reheating

Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze without glaze for up to 2 months.

FAQs

Can I use bottled lemon juice?

Fresh juice is best for flavor, but bottled works in a pinch.

Why did my cake stick to the pan?

Ensure thorough greasing and flouring of the pan.

Can I skip the poppy seeds?

Yes, the cake will still taste great.

Can I use a loaf pan?

Yes, adjust the baking time slightly longer.

What’s the best yogurt substitute?

Use plain Greek yogurt or buttermilk.

Can I make this cake dairy-free?

Use plant-based butter and yogurt alternatives.

Can I make the glaze ahead?

Yes, store covered in the fridge and stir before using.

Can I reduce the sugar?

Yes, but the texture and taste will change slightly.

Can I use a mixer?

Yes, use a stand or hand mixer for the creaming step.

Is this cake freezer-friendly?

Yes, freeze wrapped without glaze and thaw before serving.

Conclusion

Lemon Poppy Seed Bundt Cake with Glaze is a classic that delivers bright citrus flavor, a moist crumb, and beautiful presentation. Whether for a celebration or casual dessert, it never fails to impress.

Tips by Elsa:

Zest the lemons before juicing to avoid waste.
Let the cake cool fully before glazing to prevent melting.
Tap the Bundt pan gently before baking to release air pockets.

Lemon Poppy Seed Bundt Cake with Glaze

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Lemon Poppy Seed Bundt Cake with Glaze is a bright and zesty dessert featuring a moist crumb, crunchy poppy seeds, and a tangy-sweet lemon glaze—perfect for brunch or an elegant treat.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Stir in lemon zest, lemon juice, and vanilla extract.
Alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry. Mix just until combined.
Pour batter into the prepared Bundt pan and smooth the top. Tap the pan gently to remove air bubbles.
Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Whisk powdered sugar with lemon juice or milk until smooth and pourable. Drizzle over the fully cooled cake.