Lemon Poppy Seed Bundt Cake is perfectly moist, bursting with bright citrus flavor, and finished with a tangy lemon glaze.
Baking brings cozy comfort no matter the season, and citrus desserts always feel like a sunny pick-me-up. This Lemon Poppy Seed Bundt Cake combines a tender, buttery crumb with a clean lemon brightness that wakes up the palate. It’s an ideal cake for spring gatherings, holiday brunches, or when you simply want something cheerful and flavorful.
The texture is airy yet moist, with a gentle lemon aroma. I adapted a favorite pound cake base—using butter, a bit of coconut oil, and several eggs—to keep the crumb rich and tender. Adding lemon juice, zest, lemon extract and poppy seeds gives a classic flavor combination that’s both nostalgic and bright.
The cake itself carries a subtle lemon note, and the glaze adds a burst of concentrated lemony tang—exactly the contrast I look for in a citrus dessert. Serve it sliced with the glaze slightly set for the best balance of sweet and tart.
This cake is dangerously easy to nibble on—so good that I had to portion it out and share with neighbors to avoid eating too much. If you have citrus lovers at home, hide the lemons until you’re ready to bake; they’ll likely snack on them first. My kids were thrilled to finally get a slice after I finished photographing the cake.
Enjoy this cake for special occasions or as a simple treat with tea or coffee. It stores well in an airtight container for up to five days, and its flavor improves slightly after a few hours as the lemon and poppy seeds meld into the crumb.
Below is the full recipe with ingredients and step-by-step instructions so you can recreate this bright, tender bundt cake at home.
Lemon Poppy Seed Bundt Cake
Ingredients
Cake:
- 3 cups (360 g) all-purpose flour, (Stir flour before measuring, then scoop and level each cup carefully to avoid a dense cake.)
- 1 Tbsp baking powder
- 1 tsp salt
- 2 cups (400 g) granulated sugar
- 1 cup (226 g) unsalted butter, room temperature
- ½ cup (113 g) coconut oil or shortening, room temperature
- 5 large eggs
- 1 cup (237 ml) whole milk
- ½ cup (118 ml) lemon juice, (about 2–3 lemons)
- 1 lemon, zested (about 1 1/2 tsp)
- 2 tsp lemon extract
- 3 Tbsp poppy seeds
Glaze:
- 3 Tbsp lemon juice (about 1 lemon)
- 2 cups powdered sugar
Instructions
-
Preheat the oven to 350°F. Butter and flour a large bundt pan.
-
Sift the flour, baking powder, and salt into a medium bowl and set aside.
-
With an electric mixer, cream together the butter, coconut oil, and sugar until light. Add eggs one at a time, mixing well after each addition.
-
Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until incorporated after each addition (dry, ½ milk, dry, remaining milk, remaining dry).
-
Stir in the lemon juice, lemon zest, lemon extract, and poppy seeds until combined.
-
Pour the batter into the prepared bundt pan and spread it evenly. Bake at 350°F until a toothpick inserted into the thickest part comes out clean, about 45–55 minutes. Cool the cake in the pan for 10 minutes, then turn it out onto a plate to cool completely.
-
Whisk together the glaze ingredients to reach your desired consistency—add more lemon juice to thin or more powdered sugar to thicken. Pour the glaze over the cooled cake, slice, and serve. Store leftovers in an airtight container for up to 5 days.
Notes
Sharing this recipe with a link is appreciated. Copying full recipes or photos is prohibited. Content and photographs are copyright protected.