Lemon Poppy Seed Bundt Cake Recipe: A Light, Luscious Lemon Dessert Cakes/Cupcakes Desserts Snacks Holidays Low Sodium Recipes

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 an Easter dinner table or at an outdoor baby shower, it’s so light and lusciously lemony that you’ll love it in spring, summer, winter and fall.

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

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Cuisine: American
Prep Time: 15 minutes plus 30 minutes to cool
Cook Time: 50 to 60 minutes (ovens vary)
Total Time: 1 hour and 35 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

Helpful Products

• Bundt Pan
• Poppy Seeds
• Tube Pan
• Electric Mixer
• Lemon Juicer
• Measuring Cups
• Measuring Spoons
• Whisk
• Rubber Spatula
• Mixing Bowl
• Grater
• Stand Mixer
• Toothpicks

Recipe Notes

• 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! 

• Nonstick metal pans tend to work best and you should grease the pan really well.

• Let the cake cool completely before transitioning it to a plate. Your patience will pay off!

• If you don't have a bundt pan, use a tube pan instead. You may need to adjust baking time.

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).
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.

Nutrition Facts Per Serving

Calories: 291

Total Fat: 11.6g

Saturated Fat: 5.7g

Cholesterol: 144mg

Sodium: 121mg

Total Carbohydrate: 38g

Dietary Fiber: 1.2g

Total Sugars: 30.1g

Protein: 6.5g

Vitamin D: 16mcg

Calcium: 107mg

Iron: 1mg

Potassium: 174mg

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. This recipe has been analyzed by VeryWellFit. However, 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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