This moist lemon poppy seed bundt cake is made with fresh lemon juice and lemon zest. It is soaked with a lemon sugar syrup and then drizzled with a lemon glaze. It is so simple to make and only needs 10 ingredients!
Tell me about this cake!
- Flavor: this bundt cake is packed with lemon flavor! From the cake batter to the glaze drizzled over, this cake incorporates fresh lemon juice and lemon zest.
- Texture: it’s a super moist and fluffy cake. My bundt pan is a dark metal which gives a thicker crust to the cake.
- Ease: a beginner could definitely tackle this cake. The cake is very simple to make and I teach you how to make a simple syrup to keep your cake moist.
- Time: the cake only takes 25 minutes to put together.
- Would I make this again? Definitely! This is a great cake to throw together for when you need a quick cake for a get together.
Making the batter
In a stand mixer with the paddle attachment, cream together the butter, sugar and salt. You want to beat them together until it becomes super fluffy and airy – this is what will give you a soft and fluffy bundt cake.
Add in the eggs one at a time. Make sure you scrape the bowl before each addition.
Add the flour and baking powder in three additions, alternating with the buttermilk. Fold in your lemon juice, lemon zest and poppy seeds.
Pour the batter into your bundt pan and bake!
Making sure the bundt cake doesn’t stick
One thing that puts people off about bundt cakes is getting the cake out of the pan in one piece! Make sure that you grease the pan really well with bundt. Make sure that you get every nook and cranny!
Once you’ve baked it, leave it in the pan for 10 minutes. Then, place a cooling rack on top, and quickly turn the pan over. Your cake should come straight out!
Storing the cake
Keep the bundt cake in an airtight container for up to 4 days.
Frequently Asked Questions
Whisk one cup of milk with one tablespoon of vinegar or lemon juice. Leave for ten minutes and it should be ready to use!
I use European butter in all of my baking recipes. This makes my cakes extra moist due to the fat content. Keep this in mind if you’re using American butter!
A dark metal pan will give you a dark crust, like you can see in my pictures! It also means you don’t have to bake the cake for as long, usually 10 minutes less.
This syrup is super simple to make and will keep your bundt cake extra moist! I definitely think it is worth making the syrup.
Other cake recipes to try:
Lemon Poppy Seed Bundt Cake
- 10 cup bundt cake
- 361 grams all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 227 grams unsalted butter room temperature
- 350 grams sugar
- 4 eggs room temperature
- 227 ml buttermilk
- 4 lemons zested
- 3 tablespoon lemon juice
- 50 grams poppy seeds
Lemon Soaking Syrup
- 50 grams sugar
- 4 teaspoon lemon juice
- 115 grams powdered sugar
- 6 teaspoon lemon juice
- 1 teaspoon butter melted
- Preheat your oven to 350°F/175°C. Generously grease your bundt pan with butter, making sure you get all the nooks and crannies.
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and salt for 2-3 minutes until fluffy.
- Add the eggs one at a time, beating well after each one. Scrape the bowl with a rubber spatula after each one.
- Whisk together the flour and baking powder. Add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients.
- Fold in your lemon juice, lemon zest, and poppy seeds until the seeds are evenly distributed.
- Pour into your bundt pan and bake for 45-60 minutes. If your bundt pan is a dark metal it will take about 45 minutes, but it will take 10-15 minutes longer if your pan is a light metal.
- A toothpick inserted into the cake will come out with no crumbs if it is ready.
- Once it's done, take out of the oven and leave in the pan for 10 minutes. Make your syrup during this time.
- In a small saucepan over medium heat, pour in the lemon juice and granulated sugar. Stir until the sugar has completely dissolved.
- After the cake has been in the pan for 10 minutes cooling, place a cooling rack over the pan and carefully flip it over. Brush the syrup over the warm cake. Let it cool completely.
- Sift the powdered sugar so there are no lumps. Pour in the melted butter and lemon juice and whisk until completely smooth. If it isn't as thin as you would like, add more lemon juice.
- Drizzle it over the cooled cake.