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Lemon Poppy Seed Bundt Cake Recipe

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What sets this scratch-made Lemon Poppy Seed Bundt Cake Recipe is that it is made using all-natural ingredients –  there are no preservatives or additives. 

How To Make Lemon Poppy Seed Bundt Cake

To make this delicious cake, you need a Bundt pan, a doughnut-shaped cake pan.  Alternatively, you could use a simple fluted cake pan if you would like.

As customary, start by preheating your oven to 350 degrees.  Spray your cake pan (Bundt or flute) with non-stick cooking spray.

Next, cream butter and sugar in a large mixing bowl.  To the cream mixture, add vanilla, eggs, lemon juice, and sour cream.  Mix it until it is smooth.  These are considered “wet” ingredients.

Now it is time to combine the dry ingredients: flour, baking soda, baking powder, and poppy seeds in a separate bowl. Add fresh lemon zest to the dry ingredients. Now, add those dry ingredients slowly to the wet ingredients and mix until smooth.


Pour the cake batter into the prepared Bundt pan and place it in the preheated oven for 45-50 minutes.

While the cake is baking, prepare the lemon glaze by blending powdered sugar, milk, and lemon juice in a medium bowl until smooth. Set aside.

Bake the cake until it is golden brown on top and a toothpick inserted into the center comes out clean.  If the toothpick comes out with batter on it, cook for an additional 5 minutes and repeat until the cake is done.

Remove the cake from the oven and place it on a wire rack to cool for 30-40 minutes.  Once it has cooled, place a plate on top of the cake and flip it over so that the cake now sits on top of the plate.

Drizzle the cake with some lemon glaze right before serving. Enjoy!

Yield: 8 slices

Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

What sets this scratch-made Lemon Poppy Seed Bundt Cake Recipe is that it is made using all-natural ingredients -  there are no preservatives or additives. 

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

Cake Ingredients:

  • Non-stick cooking spray
  • 1 cup unsalted butter, softened to room temperature
  • 1¼ cups granulated sugar, divided
  • 1 teaspoon real vanilla extract
  • 3 large eggs, room temperature
  • 1/3 cup lemon juice
  • ¾ cup sour cream
  • 4 cups flour 
  • 1¼  teaspoons baking soda 
  • 1¼  teaspoon baking powder 
  • 2 Tablespoons poppy seeds
  • *Add 1 Tablespoon lemon zest, preferably organic
  • Non-stick cooking spray

Lemon Glaze Ingredients:

  • 1 cup powdered sugar
  • 2 Tablespoons whole milk*
  • 1 Tablespoon fresh lemon juice

Instructions

1.    Place the top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-size Bundt pan by spraying with non-stick cooking spray. Set aside.

2.    Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth. 

3.    Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.

4.   Transfer the cake batter into the prepared Bundt pan. Place in the preheated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.

5.   While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.

6.    Remove from the oven and place the pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving. Enjoy!



Notes

*Add additional milk a little at a time, if necessary, to reach desired consistency of glaze.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 573Total Fat: 31gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 144mgSodium: 316mgCarbohydrates: 64gFiber: 2gSugar: 15gProtein: 10g

Nutrition information is an approximation.

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