The Best Lemon Poppy Seed Bundt Cake
Prep time
Cook time
Total time
Serves: 12 servings
  • Cake :
  • 1 cup buttermilk
  • ⅓ cup poppy seeds (1.75 ounces)
  • 2 sticks unsalted butter, at room temperature
  • 2.5 cups granulated sugar, divided (525 gms)
  • 4 eggs, at room temperature
  • 2 tsp vanilla extract
  • ⅓ cup grated lemon zest, loosley packed
  • 2¾ cups all purpose flour ( 374 gms)
  • ¼ cups cornstarch (35 gms)
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ cup freshly squeezed lemon juice, divided
  • Glaze:
  • 1 cup powdered sugar ( 105 gms )
  • 2 - 2.5 tbsp freshly squeezed lemon juice (OR replace it with milk or buttermilk for less tangy option)
  1. Cake:
  2. In a measuring cup or bowl, add 2 cups buttermilk and ⅓ cups poppy seeds. Stir and let it sit for atleast 2 hours at room temperature.
  3. Preheat oven to 350F.
  4. Make sure you thoroughly spray inside of baking pan with butter spray first and then coat with flour and then dust off the excess flour. This step helps cake from sticking to the pan.
  5. In a bowl of an electric mixer fitted with paddle attachment, cream butter with 2 cups of granulated sugar on medium speed for 5 minutes, until light yellow and fluffy.
  6. With the mixer on, add eggs, one at a time, vanilla extracts, lemon zest, scraping down the bowl with a rubber spatula.
  7. In another bowl, sift flour, salt, baking powder and baking soda. Add ¼ cup of the lemon juice to the buttermilk mixture.
  8. With mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with flour.
  9. Scrape the bowl with rubber spatula to be sure the batter is well mixed.
  10. Spoon the batter into the prepared pan, smooth the top, and bake for 40-50 minutes, until a cake tester aka toothpick inserted into center of cake comes out dry and clean.
  11. Meanwhile prepare lemon sugar syrup. In a pan, add remaining ½ cup lemon juice along with remaining ½ cup granulated sugar. Heat on medium heat until sugar is dissolved. Keep it aside.
  12. When the cake is done, let it cool down for about 20 minutes, then slowly turn it onto a backing rack set over a large plate.
  13. Sppon the warm lemon sugar syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for atleast 30 minutes to cool.
  14. Glaze:
  15. Whisk powdered sugar with lemon juice or milk or buttermilk. Add more or less liquid as per the desired consistency. to get a pourable glaze. Drizzle all over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
Ami says:
Cake recipe adapted fromIna Garten's Make It Ahead .
Cake can be stored at room teperature tightly wrapped in plastic wrap for upto 3-5 days but if your room temperature is high, I suggest to store it in refrigerator.
Recipe by Naive Cook Cooks at