Moist Lemon Poppy Seed Bundt Cake Recipe with Easy Zesty Glaze
A bright, moist lemon poppy seed bundt cake with a zesty lemon glaze, perfect for any occasion and easy to make with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (350 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- ½ cup (120 ml) vegetable oil
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk
- Zest of 2 medium lemons
- ¼ cup (60 ml) freshly squeezed lemon juice
- 3 tablespoons poppy seeds
- For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with butter or non-stick spray and dust lightly with flour.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Slowly add vegetable oil while mixing on low speed. Add eggs one at a time, beating well after each addition.
- Mix in lemon zest and lemon juice.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix gently after each addition.
- Fold in poppy seeds with a spatula until evenly distributed.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
- Cool cake in pan on a wire rack for 15 minutes, then invert onto rack and cool completely.
- Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable to make glaze.
- Drizzle glaze over cooled cake and add extra zest on top if desired.
Notes
Use room temperature eggs and butter for a tender crumb. Avoid overmixing after adding flour to prevent toughness. Cool cake in pan for 15 minutes before inverting to avoid breaking. Pour glaze only when cake is fully cool to prevent melting. For gluten-free, substitute almond flour or gluten-free flour blend. For dairy-free, use coconut oil and plant-based milk.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Sodium: 220
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
Keywords: lemon poppy seed cake, bundt cake, lemon glaze, moist cake, easy dessert, lemon cake recipe