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Lemon Poppyseed Bundt Cake

I had an over abundance of lemons and decided this would be a great use for them.  This cake has just a hint of lemon to it and a wonderful crunch provided by the poppy seeds.  Make sure your cake cools completely before drizzling the glaze or it will turn out like mine!

Serves 8-10

For Glaze:


  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
1.)  Combine powdered sugar and lemon juice in a large bowl and mix well with a hand mixer, or use your stand mixer.  Set aside.

For Cake:


  • 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • zest of 2 lemons
  • juice of 1 lemon
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • pinch salt
  • 1/8 cup poppy seeds
  • 1 cup milk


1.)  Preheat oven to 350 degrees.  Prepare a bundt cake pan with non-stick canola or butter spray.
2.)  Cream together butter and sugar until yellow and creamy.  Add the eggs, one at a time until well incorporated.  Add lemon juice, lemon zest, and vanilla extract.  Add in baking powder and salt.  Alternately pour in milk and flour until all is used. Stir in poppy seeds.

This is what it will look like after the butter, sugar, and eggs.

3.)  Pour batter into prepared bundt pan and bake for 55-60 minutes until a toothpick comes out clean from the center.  Let cool for 5 minutes then invert onto wire rack and continue cooling completely.  Glaze cake and place on serving plate.