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4.77 from 30 votes

Lemon Poppy Seed Bundt Cake

This Lemon Poppy Seed Bundt Cake is moist, perfectly sweet, and lemony!
Course Dessert
Cuisine American
Keyword lemon bundt cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Author Danielle


Lemon Poppy Seed Bundt Cake:

  • 2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons poppy seeds
  • 3/4 cup (170 grams) unsalted butter (softened)
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1/3 cup (80 ml) fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/4 cup (60 ml) canola or vegetable oil
  • 1 cup (240 grams) sour cream

Lemon Glaze

  • 1 cup (120 grams) confectioners sugar
  • 2 to 3 tablespoons (30 to 45 ml) fresh lemon juice (or as needed to thin out the glaze)


To make the cake:

  • Preheat the oven to 350°F (180°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
  • Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
  • Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.
  • Spray a 10-inch bundt pan well with non stick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
  • Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
  • Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.

To make the glaze:

  • Add the powdered sugar and lemon juice to a small mixing bowl and mix until fully combined.
  • One the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the lemon glaze evenly over the cake and allow to harden for about 10-15 minutes.
  • Slice and enjoy!


Pan size: If you don't have a bundt pan, you can also make this recipe in two 8x8-inch cake pans. 
Storage instructions: Store the cake in an airtight container at room temperature for up to five days. Unglazed cake can be frozen for up to three months and thawed to room temperature before serving.