Description
A moist and fluffy Lemon Poppy Seed Bundt Cake with a zesty lemon flavor and a unique crunch from poppy seeds, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice (from about 1–2 lemons)
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar (for glazing)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your Bundt pan.
- Cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Mix in the lemon zest and lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-50 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Mix powdered sugar with enough lemon juice to create a smooth glaze.
- Once the cake is cool, drizzle the glaze over the top, and sprinkle with poppy seeds if desired.
Notes
- Store leftover cake in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Lemon Poppy Seed Bundt Cake, dessert, cake, lemon, poppy seeds