Lemon Poppyseed Bundt Cake overflows with bright, fresh lemon flavor. This tender, moist bundt cake gets its zing from freshly grated lemon zest and real lemon juice, and it’s speckled with poppy seeds for a pleasant crunch. A silky lemon glaze finishes the cake, making each slice irresistibly glossy and tangy. The texture is richer than a typical bundt—similar to a light pound cake—and it stays moist for several days when stored properly.
Why you’ll love this Lemon Poppyseed Bundt Cake:
- Vibrant Lemon Flavor – Zest and fresh lemon juice are used in both the cake and the glaze for bold citrus notes.
- Luxuriously Tender – This bundt is moist and tender, with a texture reminiscent of pound cake but airier.
- Effortless Presentation – A bundt pan creates an impressive shape with very little decorating required; the lemon glaze adds the finishing touch.
Ingredient Overview:
The full recipe with exact measurements and step-by-step directions appears in the recipe card below.
- Butter – Salted butter works well, or use unsalted if you prefer.
- Vegetable Oil – A small amount of oil keeps the cake exceptionally moist and tender.
- Eggs – Use large eggs at room temperature for best texture.
- Lemons – Fresh lemon zest and juice are essential. If you have extra lemons, consider another lemon dessert later.
- Milk – 2% milk works well; use room-temperature milk for proper mixing.
- Sour Cream – Full-fat sour cream at room temperature provides richness and tenderness; plain full-fat yogurt can substitute if needed.
- All-Purpose Flour – Spoon and level your flour or weigh it for accurate measurement to avoid a dry cake.
Substitutions & Variations
Gluten-free / Dairy-free – This recipe hasn’t been tested with gluten-free or dairy-free swaps; proceed with standard substitutions cautiously.
Sour Cream – Full-fat plain yogurt can be used in place of sour cream in a pinch.
Lime Version – Swap lemon for key limes and use the same method to create a lime bundt with a bright glaze.
How to Prevent Bundt Cakes from Sticking
The best way to prevent sticking is to generously grease the pan with shortening, getting into all the crevices with a paper towel. Then dust the pan with flour, tapping it so the flour coats the greased surface. Shake out the excess flour before adding batter. This method ensures easy release after baking.
No Bundt Pan?
If you don’t have a bundt pan, bake the batter in two loaf pans or a 9×13 pan. Reduce the initial baking time and check for doneness early, adding more time as needed.
How to Make Lemon Poppyseed Bundt Cake:
Step 1: Start the batter. Rub lemon zest into the granulated sugar until the sugar is fragrant and slightly damp—this releases the lemon oils and deepens the flavor. Cream together softened butter, oil, granulated sugar mixed with zest, and brown sugar until light and fluffy.
Step 2: Finish the batter. Add eggs two at a time, then stir in vanilla, lemon juice, and sour cream. The mixture may look slightly separated after the lemon juice is added—this is normal. Combine the dry ingredients (flour, baking powder, salt) and poppy seeds, mixing on low until just combined. Add milk and mix until the batter is nearly smooth; finish folding by hand if needed. The batter should be medium-thick.
Step 3: Bake. Pour the batter into the prepared 10-cup bundt pan and bake until a long skewer or thin knife inserted into the cake comes out with moist crumbs but no wet batter (see the recipe card for exact time). Allow the cake to cool in the pan for about 10 minutes, then carefully loosen the edges and invert onto a cooling rack to finish cooling.
Step 4: Make the glaze. Whisk together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Adjust lemon or powdered sugar to taste for balance. Pour the glaze over the warm or cooled cake so it drips into the crevices. Garnish with extra lemon zest or thin lemon slices for a polished presentation.
Serving and Storing:
I like to glaze the cake while it’s still slightly warm; the warmth helps the glaze settle smoothly. Once the glaze sets, slice and serve. Store any leftovers in an airtight container at room temperature for 2–4 days.
Expert Baking Tips
Check your oven temperature – An oven thermometer helps ensure accurate baking temperatures, which is key for consistent results.
Weigh flour – If possible, use a kitchen scale. Weighing flour eliminates variation from cup measurements and yields better texture.
Special Tools:
- Bundt Pan – A 10-cup bundt pan is recommended for best volume and shape. See alternatives above if you don’t have one.
More Lemon Recipes to Love:
Cake & Cupcakes
lemon curd cake with lemon mascarpone frosting
Cookies
lemon basil cookies
Yeast Breads
overnight raspberry lemon sweet rolls with cream cheese icing
Cookies
lemon meringue pie cookies
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Lemon Poppyseed Bundt Cake
Ingredients
For the Cake:
- 4 large lemons, zested
- 2 cups granulated sugar (420 g)
- 1 cup salted butter, softened (226 g)
- 2 tbsp vegetable oil (26 g)
- 1/3 cup light brown sugar, packed (73 g)
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/3 cup + 1 tbsp lemon juice
- 1 cup full-fat sour cream, at room temperature (240 g)
- 3 cups all-purpose flour, spooned & leveled or weighed (390 g)
- 3 tsp baking powder
- 1/4 tsp salt
- 3 tbsp poppyseeds (30 g)
- 1/2 cup milk, at room temperature (120 g, 2%)
For the Lemon Glaze:
- 1 large lemon, zested
- 2–3 tbsp lemon juice
- 2 cups powdered sugar (230 g), plus more if desired
- 3/4 tsp vanilla extract
Instructions
- Prep: Preheat oven to 350°F. Grease a 10-cup bundt pan with shortening, coat with flour, and shake out excess.
- Start the batter: Rub lemon zest into granulated sugar. In a large bowl, beat butter, then add oil. Add the zested sugar and brown sugar and beat until fluffy. Add eggs two at a time, then vanilla and lemon juice. Mix in sour cream.
- Finish the batter: Add flour, baking powder, salt, and poppyseeds. Mix on low until nearly combined, then add milk and mix until just combined. Fold any remaining streaks with a spatula.
- Bake: Bake 55–60 minutes, or until a long skewer comes out with moist crumbs but no wet batter. Cool in the pan 10 minutes, loosen edges, and invert onto a rack to cool completely.
- Glaze: Whisk glaze ingredients starting with 2 cups powdered sugar and 2 tbsp lemon juice; adjust to taste. Pour over the cooled cake, slice, and enjoy. Store leftovers in an airtight container at room temperature for 2–3 days.
Nutrition
Serving: 1 slice • Calories: 491 kcal • Carbohydrates: 74 g • Protein: 5 g • Fat: 20 g • Saturated Fat: 11 g • Sugar: 52 g
Nutrition information is an approximation.