This is, by itself, one of the best lemon cakes I ever made, one of those recipes to keep close by. The addition of poppy seeds makes it even better. Crunchy and moist, it can also be made in a sheet pan or two loaves. Worth making again and again.
I have been baking for a long time, more than 30 years. And have been mentored through cookbooks by several bakers.
At the top of my list will forever be Maida Heatter, who wrote the most detailed recipes ever and whose books were my companions until the internet craze began. She passed away not long ago at the age of 102, so this post is dedicated to her.
This is a slightly adapted version of her famous East 62nd Street Lemon Cake, a recipe so wonderful it deserves to live forever. I remember the first time I made it for a brunch and the way my friends raved about it! They even took leftovers home with them.
It might even win over the popular Lemon Pound Cake which says a lot because I consider the latter one of the best cakes on this blog.
What makes this recipe special:
- Flavor: for starters, it is just freaking delicious! The lemon flavor comes from three different places - batter, syrup, and glaze.
- Simple recipe: it's a pretty straightforward butter cake. So follow the recipe and pay attention to the details, as most baking recipes are.
- Lemon syrup: the butter and sugar have to be creamed enough to become light and airy, the dry ingredients sifted and the cake bathed in a sugar-lemon juice mix just as it comes out of the oven. That final touch adds a lot of moisture to the tight crumb. And sets it apart from other lemon cakes.
- Flavors: I have made it with orange, a mix of citrus, tangerine, in a bundt pan, as a sheet cake, as a loaf cake. It always turned out amazing!
- Versatile: you can use different pans, like a sheet pan (rectangular) or loaf pans.
Easy steps
I recommend a hand-held electric mixer or a stand mixer with the paddle attachment for this recipe. You can beat it by hand, but it will take a lot of arm muscle and you might not get the fluffy consistency needed for the cake to be tender and rise well in the oven.
Creaming
- First, the butter and sugar need to be beaten and creamed. This will take several minutes, until the mixture is lighter in color and texture, and the sugar is almost dissolved. This step incorporates air into the batter and helps the cake grow in the oven.
- Then, the flavorings are added. In this recipe, it's lemon zest and a little amount of vanilla extract which will mellow the lemon flavor and make it better.
Rest of the ingredients
The eggs are added one at a time because it helps the batter incorporate better. It might look curdled at some point but it will be smooth enough in the end when the dry ingredients are added.
Dry ingredients: also known as the flour mixture (they include the flour, baking powder, and salt) they are added after all the wet ingredients are mixed. Make sure they are sifted so they are more easily incorporated into the final batter. I have them measured and sift them directly over the butter part, but you can use a medium bowl to sift them separately if that makes it easier.
Poppy seeds
The poppy seeds are added at the end and folded with a rubber spatula or at low speed if using an electric beater. It's important not to overbeat a cake batter after the flour is added.
Poppy seeds have a high oil content and can go bad. So store them in an airtight container in the refrigerator or in the freezer. Always smell them at room temperature before using to make sure they're not rancid.
Vintage Kitchen Tip
Baking and adding syrup
This lemon poppy seed cake batter is dense and you have to make sure you have at least a 10-cup bundt pan, otherwise, it will take too long to bake and the outer edge of the cake will dry out too much before the center is done.
- When is the cake done? Always use the baking time given in a recipe as a guide, because all ovens are different and it might take you a little more or even a little less time. A cake tester or toothpick should come out clean, but don't overbake it, as it will dry it out.
- Right out of the oven a simple lemon syrup is added. The cake will absorb it and add both flavor and moistness. It's a key step for the flavor and texture of this cake. There are two ways you can do it: while the cake is still hot in the pan, or after you removed it but it's still very hot. Both are explained in the recipe card.
Preparing the bundt pan
If you love making bundt cakes you probably know the pain of not being able to remove it from the pan in one piece. Fat chance it never happened to you.
I have three ways of dealing with this:
- Butter: I use soft butter (NOT melted) to patiently cover the whole pan, every nook and cranny, every sharp angle, every single bit of space available. I use a brush or my fingers. I then flour the pan and REFRIGERATE IT while putting together the batter. I take it out at the last moment when I need to fill it and it goes like that into the oven. It will unmold like a dream!
- Baking spray: I use a spray that is marked as having flour in it, or being specifically made for baking. It has to have flour in it, otherwise, you have high chances of the cake sticking when removing it. That is my experience at least. Remember that this is different than cooking spray, which is just oil.
- Recipe: whenever I find a great recipe that can be easily removed from an intricate bundt pan, even though I didn't follow step 1 above, I cling to it like life itself! Case in point is the fabulous Orange Chocolate Marbled Bundt Cake.
The result will be amazing and, as a bonus, you can have the prepared pan in the fridge for at least a week.
Glaze
After a great bundt cake recipe comes the glaze to crown all that gorgeousness. This is my favorite and the easiest one, by a landslide:
- Powdered sugar: the crown always goes to this simple glaze, which is extremely versatile and a great complement to most cakes. You simply mix powdered sugar with a liquid until smooth. I have many examples on this blog, with coffee, with orange juice, with milk, with liquor. And it goes on.
I used it with fresh lemon juice, of course, because it is a lemon cake; a no-brainer. Lemon cakes do very well with a lemon glaze to enhance their flavor.
And added some fresh lemon zest on top for color. Do so before the glaze sets so that the zest sticks. Otherwise, it would be loose and fall off the top of the cake.
Simple, yet delicious and a perfect complement to this lemon poppy seed bundt cake.
My top tips
- Pan: use soft butter (NOT melted) to patiently cover the whole pan, every nook and cranny, every sharp angle, every single bit of space available. I use a brush or my fingers. I then flour the pan and REFRIGERATE IT while putting together the batter. I take it out at the last moment when I need to fill it and it goes like that into the oven. Or use a baking spray with flour in it.
- Poppy seeds: don't overdo it with the amount of seeds. You can use less of course (2 tablespoons) and have a cake that is more like this Vanilla Poppy Seed Bundt Cake.
- Syrup: make sure you add the cold simple syrup to the hot cake as it comes out of the oven. It adds great moisture and flavor. Go carefully to make sure and cover the whole cake.
- Keeping: this cake keeps very well at room temperature for a few days, well wrapped, and freezes wonderfully for a month (I recommend doing it before the glaze). Once cool, wrap tightly in plastic wrap and then a layer of aluminum foil. Defrost at room temperature before glazing.
- Flavorings: you can use a mix of citrus zest and juice. I recommend using at least one that is strong, such as lemon, lime, or grapefruit. If you use only orange for example, the cake will be too sweet. Your choice.
- Lemon glaze: Pour the glaze while your cake is on a wire rack over parchment paper. This will catch all the drippings for easy cleanup and you won't have puddles on your cake plate. If you want a less sweet option, you can always dust the cake with confectioners' sugar instead. Do this right before serving so it doesn't soak in.
- Variations: this recipe can be made as loaf cakes (yields 2 medium), muffins (about 24 regular-sized) which will have a tighter crumb than these lemon poppy seed muffins, and as a sheet cake. I have served it as part of a brunch table with friends and at parties, as part of the coffee service, made in a sheet pan and with a thick layer of glaze. It is fabulous.
- Serving it: this is a delicious cake to eat plain, but you can serve it with a dollop of whipped cream and fresh berries for a more dessert-like presentation for a gathering like a baby shower or Easter sunday.
Frequently asked questions
For this recipe, we don't soak them. But you can do it to soften them. Simply put the seeds in a small bowl and cover them with hot milk, using some from the amount in the recipe. Let cool completely to room temperature before using.
Yes, they can turn rancid. That is because of the oil in the seeds.
In the fridge or, even better, the freezer. I like to store them in an airtight container or glass jar.
Make sure you don't overbake it and keep leftovers covered. It's important to use the right pan size and oven temperature. Also, the type of recipe you use will influence how moist a cake is. Cakes with oil tend to have a moist texture.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it, and if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
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Lemon Poppy Seed Bundt Cake
This is, by itself, one of the best lemon cakes I ever made. The added poppy seeds make it heavenly. Crunchy and moist, it's one of those recipes to keep close from now on. Worth making again and again.
- Total Time: 3 hours 30 minutes
- Yield: 8-10 servings 1x
Ingredients
For the cake:
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 ½ cups sugar
- 4 large eggs, at room temperature
- 1 cup whole milk
- ¼ teaspoon vanilla extract
- Zest of 2 lemons
- 3 tablespoons poppy seeds
For the syrup:
- ⅓ cup fresh lemon juice
- ½ cup sugar
Powdered sugar glaze:
- 1 cup powdered sugar
- 3 to 4 tablespoons lemon juice (or limoncello, a lemon liquor)
Instructions
Making the cake:
- Preheat oven to 350°F /180°C.
- Butter and flour 10-cup (26cm) bundt pan (see notes below) or spray with a baking spray containing flour. Refrigerate while preparing the batter.
- In a large bowl (or the bowl of a stand mixer with the paddle attachment), cream the soft butter and gradually add sugar.
- Beat for 3 minutes until it is creamy and light.
- Add lemon zest, vanilla extract, and mix well.
- Add eggs, one at a time, beating well after each addition.
- Add sifted flour with salt and baking powder in 3 parts, alternating with the milk in 2 parts. That means you begin and end with flour.
- Beat at low speed until it is well mixed but don’t overbeat.
- Add poppy seeds and mix with a spatula, making sure you scrape the bottom of the bowl and the batter is uniform.
- Pour batter into the prepared bundt pan (that is cold from the refrigerator) and even it out.
- Lift the pan and bang it lightly against the counter so that any air bubbles rise to the top and you can pop them. This will prevent (as much as you can) the batter from baking with holes inside.
- Bake for 1 hour or so, until a cake tester or toothpick inserted in the center comes out clean. It might take 5-10 more minutes or sometimes less, depending on the pan you use and the material it is made of.
- Remove from the oven and place on a wire rack.
- Prepare the syrup mixture. Brush the top with half of the syrup. Please read step 17, below.
- Let cool 15-20 minutes, making sure the syrup didn’t stick to the sides. Grab the pan with both hands (and a kitchen towel) and shake it a little, up and down and left to right. You will feel that it loosens. At some point, you will be certain that the whole cake is loose and you will re able to remove it whole.
- If some parts are sticking, carefully use a smooth-bladed knife to separate the cake from the sides and the center.
- IMPORTANT: if you prefer to wait 15-20 minutes while the cake cools on a wire rack after you remove it from the oven, do so. Remove it first and then add the syrup. The cake will still be hot enough to absorb it but not as much as if you do it while pipping hot. It will leave a thin layer of sugar. BUT, you will remove the cake more easily from the pan.
- Brush the rest of the syrup on the rest of the cake (the bottom that will become the top when you serve it) right after you remove it from the pan, before flipping it over. You will now have the whole cake brushed with syrup.
- Put the cake on a cooling rack and let cool completely.
- Place the cooled cake in the cooling rack over a large piece of parchment paper. Pour the glaze over and let it run down the sides.
- If it’s too thin add a second layer of glaze, scooping it from the paper or making a new batch.
Making the syrup:
- Mix the sugar with the room temperature juice right before you brush it. See Notes, below.
- The sugar will not dissolve completely and that is fine.
Making the glaze:
- Mix the powdered sugar with half the juice and mix.
- Add the rest by half teaspoons until you have a smooth mixture as thick or as thin as you like. You might not use the whole amount of liquid.
Notes
Pan: use soft butter (NOT melted) to patiently cover the whole pan, every nook and cranny, every sharp angle, every single bit of space available. I use a brush or my fingers. I then flour the pan and REFRIGERATE IT while putting together the batter. I take it out at the last moment when I need to fill it and it goes like that into the oven. Or use a baking spray with flour in it.
Poppy seeds: don't overdo it with the amount of seeds. You can use less of course (2 tablespoons) and have a cake that is more like this Vanilla Poppy Seed Bundt Cake.
Syrup: make sure you add the cold simple syrup to the hot cake as it comes out of the oven. It adds great moisture and flavor. Go carefully to make sure and cover the whole cake.
Keeping: this cake keeps very well at room temperature for a few days, well wrapped, and freezes wonderfully for a month (I recommend doing it before the glaze). Once cool, wrap tightly in plastic wrap and then a layer of aluminum foil. Defrost at room temperature before glazing.
Flavorings: you can use a mix of citrus zest and juice. I recommend using at least one that is strong, such as lemon, lime, or grapefruit. If you use only orange for example, the cake will be too sweet. Your choice.
Topping: Pour the glaze while your cake is on a wire rack over parchment paper. This will catch all the drippings for easy cleanup and you won't have puddles on your cake plate. If you want a less sweet option, you can always dust the cake with confectioners' sugar instead. Do this right before serving so it doesn't soak in.
Variations: this recipe can be made as loaf cakes (yields 2 medium), muffins (24 or so), round 8 or 9-inch layers, and as a sheet cake. I have served it as part of a brunch table with friends and at parties, as part of the coffee service, made in a sheet pan and with a thick layer of glaze. It is fabulous.
Serving it: this is a delicious cake to eat plain, but you can serve it with a dollop of whipped cream and fresh berries for a more dessert-like presentation for a gathering like a baby shower or Easter Sunday.
- Prep Time: 30 minutes
- Cooling time: 120 minutes
- Cook Time: 60 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10
- Calories: 554
- Sugar: 51.7 g
- Sodium: 162.8 mg
- Fat: 22.3 g
- Carbohydrates: 82.9 g
- Protein: 7.9 g
- Cholesterol: 125.2 mg
Keywords: lemon poppy seed cake
Em says
I've made it now twice too--definitely one of my favorite lemon cake recipes. I've used buttermilk instead of whole milk too. It's a crowd please for sure!
★★★★★
Paula Montenegro says
SO happy to know this Em, it's one of my favorites too! Can't go wrong with lemon and poppy seeds. Have a great week.
Hannah says
I loved this recipe !!! So easy to follow
I even made it a second time in 1 week for a Birthday Cake for my Grandma and was a real crowd pleaser !
★★★★★
Paula Montenegro says
I'm so happy to hear that Hannah! Have a great week.
Sarah says
Thanks for this recipe and for being so detailed in the instructions! It is so yummy! I was able to get the cake out of the bundt pan using your tips and I can't be happier as it is my very first time baking with a bundt pan.
I notice though that mine came out of the oven much much more poofed up than yours that has a flat bottom. Mine looks more like a lifesaver.. Hahhaa.. And I baked it under an hour, too...around 50 minutes.
★★★★★
Paula Montenegro says
Hi Sarah, I'm glad it turned out so well! As for the look of the cake, pans and ovens differ, so cakes tend to turn out with small differences even though they are the same recipe. Have a great week!
Donna says
Perfection results...thanks to perfection instructions. So clear and thorough that I had the impression the culinary directions and advise were being whispered into my ear by Chef Montenegro herself! My family actually applauded via clapping at the results...visual AND...most importantly...taste elements were raved over. A new 'classic' for our table. Moist..packed with citrus taste...just the right amount of poppyseed and glaze amounts...a stunner. Don't hesitate on this one...Make it!!
★★★★★
Paula Montenegro says
Donna, thanks for such a wonderful comment! It's the reason why I bake and share recipes. So happy you all liked it. Have a great week!
Megan says
When you put the syrup on fresh out of the oven, are you just putting it on the bottom of the cake because you haven't actually taken the cake out of the pan yet?
Paula Montenegro says
Hi Megan, yes. If you want to put it to the whole cake, you can brush it after you remove the cake from the pan. If it's hot you can add the cold syrup, if the cake is cold, you'll have to warm the syrup first, otherwise it won't soak into the cake. Hope this helps.
Megan says
Very helpful, thank you!