Light Lemon Poppy Seed Bundt Cake Recipe Is a Luscious Lemon Dessert by Ann Marie G. Halstead

I’m a chocolate lover at heart. But I also love all the lemon desserts, especially lemon bars, magic lemon cobbler, lemon cookies, lemon mousse, lemon cake roll, lemon meringue pie (especially my mom’s) and more! My parents tell me that I’ve loved lemons and lemon desserts since I was little. I used to suck on lemons despite their sour taste, and my boys did the same when they were little! Once the weather gets nice I start craving lemon desserts, but the truth is, I love lemon all year long.

This poppy seed lemon bundt cake recipe is a great example. While it would look beautiful on a holiday table or at an outdoor baby shower, the lemon cake is so light and lusciously lemony that you’ll love it in spring, summer, winter and fall.

Here is your shopping list for this lemon poppy seed cake recipe: all-purpose flour, baking powder, salt, poppy seeds, granulated sugar, lemons for juicing and zesting (read about the health benefits of lemons), unsalted butter, buttermilk, eggs, powdered sugar, vanilla extract and milk.

Variation: If you’re not a fan of poppy seeds, you can substitute with flax seeds, hemp seeds or chia seeds. If you’d rather not include seeds at all, that’s fine – the cake will still be delicious!

Be sure to print out some copies of this fantastic moist lemon cake bundt recipe to share with friends and family so they can snack on it, too.

Cuisine: American
Prep Time: 15 minutes 
Cook Time: 50 to 60 minutes (ovens vary)
Cooking Time: 30 minutes
Total Time: 1 hour and 45 minutes
Servings: 12

Ingredients

Cake

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons poppy seeds
• 2 cups granulated sugar
• 1/2 cup lemon zest (roughly 3 large lemons for zest and juice)
• 1 cup unsalted butter, at room temperature
• 1 cup buttermilk
• 4 large eggs

Lemon Glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons lemon juice
• 1 - 2 tablespoons milk, plus more if needed

Here’s how to make it:

1. Spray a nonstick metal bundt cake pan generously with cooking spray, which will help you release the cake from the pan when it’s done. Nonstick metal pans tend to work best and you should grease the pan really well. If you don't have a bundt pan, use a tube pan instead. You may need to adjust baking time.
2. In a large bowl, combine flour, baking powder, salt and poppy seeds. 
3. In the bowl of a mixer with a whisk attachment, add sugar and lemon zest. Using the attachment, whisk for a couple minutes until the sugar and zest are well blended. Add unsalted butter and beat about 3 to 4 minutes, until mixture is light and fluffy. Add buttermilk and eggs to the mixer; mix well for about 2 to 3 minutes, until smooth. Do not overmix the batter.
4. Add half the dry ingredient mix to the mixer and mix until well combined. Add remaining flour and continue mixing until well incorporated. Pour batter into prepared bundt pan, filling about 2/3 of the pan.
5. Bake in a preheated 350-degree F oven for about 50 to 60 minutes, or until a toothpick comes out clean.
6. While the cake is baking, make the lemon glaze. Whisk the powdered sugar, lemon juice and vanilla extract together. The glaze is meant to be “runny,” so add milk as needed, 1 tablespoon at a time, until your desired consistency is achieved.
7. Remove the cake from the oven and let it sit in the pan for 10 to 15 minutes. Run a knife along the sides of the cake to help loosen it, then flip the cake over onto a large plate or cake tray. Let the cake cool completely, then drizzle the cake with the lemon glaze. Cut into slices and serve. Garnish with small, thin lemon slices, if desired.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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