Desserts > Cakes > Bundt Cakes > Lemon Poppy Seed Bundt Cake Recipe

Classic Lemon Poppy Seed Bundt Cake

A moist and flavorful Lemon Poppy Seed Bundt Cake, perfect for any occasion. This cake is bursting with lemon zest and poppy seeds, creating a delightful texture and taste.

Prep Time
20 minutes
Cook Time
50-60 minutes
Servings
12
Ingredients
  • 3 cups All-purpose flour
  • 2 cups Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 1/2 cup Vegetable oil
  • 4 Large eggs
  • 2 tablespoons Lemon zest
  • 1/2 cup Lemon juice
  • 3 tablespoons Poppy seeds
  • 1 cup Buttermilk
  • 2 cups Powdered sugar
  • 3-4 tablespoons Lemon juice

Preheat Oven and Prepare Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly. This ensures the cake will release easily after baking.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is well combined to avoid lumps.

Cream Butter and Oil

In a separate bowl, cream together the softened butter and vegetable oil until light and fluffy. This step is crucial for a tender crumb.

Add Eggs and Lemon Zest

Beat in the eggs one at a time, then stir in the lemon zest. The zest adds a bright, citrusy flavor to the cake.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Add Poppy Seeds and Lemon Juice

Stir in the poppy seeds and lemon juice. The poppy seeds add a nice texture, and the lemon juice enhances the lemon flavor.

Pour into Bundt Pan and Bake

Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness after 50 minutes to avoid overbaking.

Cool and Invert

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Prepare the Lemon Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency. The glaze should be pourable but not too thin.

Glaze the Cake

Drizzle the lemon glaze over the cooled cake. Allow the glaze to set before serving.

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FAQ

  • Can I use lemon extract instead of lemon zest?

    Yes, you can use lemon extract, but lemon zest provides a more intense and natural lemon flavor. If using extract, start with 1 teaspoon and adjust to taste.
  • Can I use a different type of oil?

    Yes, you can use other neutral-flavored oils like canola oil or sunflower oil.
  • How do I prevent the cake from sticking to the Bundt pan?

    Grease and flour the Bundt pan very thoroughly, making sure to get into all the crevices. You can also use a baking spray specifically designed for Bundt pans.
  • How long does the cake last?

    The cake will last for about 3-4 days if stored in an airtight container at room temperature or in the refrigerator.