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.
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I still remember the first time I made this cake for brunch, and how my friends raved about it that they 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 in this blog.
The cake batter has a fantastic lemon flavor and crunchiness from the poppy seeds. A lemon syrup and sugar glaze enhance its lemoniness, similar to our moist lemon poppy seed muffins.
A simple cake and a showstopper all in one.
Why make this recipe
- 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, and tangerine, in a bundt pan, as a sheet cake, and as a loaf cake. It always turned out amazing!
- Versatile: you can use different pans, like a sheet (rectangular) or loaf pan.
Ingredient list
- Lemon juice.
- Lemon zest.
- Poppy seeds.
- All-purpose or cake flour.
- Unsalted butter.
- White granulates sugar.
- Eggs: fresh, large.
- Whole milk.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder: make sure it isn't expired.
- Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.
See the recipe card towards the end of this post for quantities.
Preparing the bundt pan
If you bake bundt cakes often, you've likely had one stick to the pan. It's frustrating, but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar, 1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn't enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it; it's a keeper.
Steps to make lemon poppy bundt cake
I recommend a hand-held electric mixer or a stand mixer with the paddle attachment for this recipe.
You can make 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 of butter and sugar: 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.
The flavorings are added: lemon zest and a little amount of vanilla extract.
Eggs: they 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), are added alternating with the milk.
Make sure they are sifted so they incorporate well. I have them measured and sift them directly over the batter, but you can use a medium bowl to sift them separately if that makes it simpler.
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 adding the flour.
Vintage Kitchen tip: poppy seeds have a high oil content and can go bad. Store them in an airtight container in the refrigerator or the freezer. Always smell them at room temperature before using them to make sure they're not rancid.
Baking and adding syrup
This lemon poppy cake batter is dense, so you need a 10-12 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 and cake pans are different. It might take you a little longer or even a little less time (rarely). A cake tester or toothpick should come out clean, but don't overbake it, as it will dry it out.
Pour the batter into the prepared pan. As a rule, never go over ¾ of the pan's capacity to allow the cake to grow and bake well.
Right out of the oven, a simple lemon syrup is added. The cake will absorb it and enhance flavor and moistness. It's a key step for the flavor and texture of this cake.
Lemon glaze
After a great bundt cake recipe comes the glaze to crown all that gorgeousness. This is my favorite one, and the easiest by a landslide. Simple yet delicious and a perfect complement to this lemon cake with poppy seeds.
- Powdered sugar glaze: the crown always goes to this simple glaze, which is extremely versatile and wonderfully complements most cakes. You simply mix powdered sugar with a liquid until smooth.
Fresh lemon juice is used, of course, because it is a lemon cake; a no-brainer. Lemon cakes do very well with a layer of lemon glaze to enhance their flavor. Though it can be used, I don't recommend bottled lemon juice as the flavor is not as bright or fresh.
Lemon zest on top: add some for a pop of 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.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- 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.
- Flavorings: you can use a mix of citrus zest and juice. I recommend using at least one strong flavor, such as lemon, lime, or grapefruit. If you use only orange, for example, the cake will be sweeter. 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.
Storage
- Room temperature: it keeps well for 2-3 days, well covered in plastic wrap or airtight container.
- Freezer: wrap it tightly in plastic and then aluminum foil and freeze it for up to a month. Thaw at room temperature, uncovered. I recommend doing it before the glaze, unless you're storing leftovers. In that case, try not to crush the glaze much and don't place things on top of the cake.
- Refrigerator: you can keep it for several days, but it's my least favorite option as the crumb becomes too dense.
Do you have to soak poppy seeds before baking?
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 given in the recipe. Let cool completely to room temperature before using.
Do poppy seeds go bad?
Yes, they can turn rancid. That is because of the oil in the seeds.
How do you store poppy seeds for baking?
In the fridge or the freezer. For best results, store them in an airtight container or glass jar.
How do you keep a bundt cake moist?
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:
This is a slightly adapted version of Maida Heatter's famous East 62nd Street Lemon Cake, a recipe so wonderful it deserves to live forever. She's one of my favorite bakers and wrote several cookbooks with the most detailed recipes ever. They 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.
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Lemon Poppy Seed Bundt Cake
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
Shortening and flour: use soft shortening to grease the pan, every angle, every nook and cranny until it's completely covered. Using your fingers is messy but effective. You can also use a brush. Sprinkle flour and rotate the pan to cover it completely. You'll have to do it to one side and then the other. Make sure you flour the center tube. Turn the pan upside down over the kitchen sink and smack lightly it against the edge. The excess flour will fall, leaving a thin layer behind. Your pan is ready to be filled.
Cake goop or cake pan-release paste: it's one of my favorites, together with the shortening method above, because it's very effective. Mix equal parts (volume: cups or tablespoons) of shortening, flour and vegetable oil (sunflower or canola) to make a paste. Use it to coat the pan with a brush. Store it in an airtight container (I use a jar) for a month at room temperature or up to 3 months in the refrigerator. 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. Pour it carefully to make sure you cover the whole cake. Storage: 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. 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 on the cooled cake before serving so it doesn't melt in. 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.
Krissy Allori says
This looks so good! I love poppyseed. Can't wait to try it.
Diana says
Lemon poppy seed is such a lovely classic combo. I haven't had it in ages so I think that it's time to bake this cake using your recipe. Thanks!
Alyssa says
So good! This reminds me of my favorite lemon poppy seed muffins from our local bakeshop. Thanks for the recipe!
Pam Greer says
This is the most amazing cake!! Moist and delicious, everyone asks for the recipe! So good!
Cookin' Canuck says
I have a thing for lemon and poppy seed cakes, too, and this one looks fantastic. Just look at that glaze!
Matt mmWine Horbund says
Love the Limoncello addition!!
laurie says
This looks amazing....your photos are awesome!
Tara says
Thank you so much Paula for doing this guest post. I so appreciate it!!
cquek says
I bet these tasted divine! They look so good.
Medeja says
lemon + poppy seeds is always a winning combination! 🙂
Alice @ Hip Foodie Mom says
Paula, this poppy seed cake looks spectacular! I especially love the photo on the wire rack. Just beautiful how the light is hitting it. Just lovely! 🙂
Mary Hirsch says
Remember, Paula, that two neighbors and I made Limoncello this past Spring. I just forwarded this recipe to them and I think it would be a great Fall/Autumn cake and even better in the Springtime. It could be a Loaf also. Just love the look of this. Thanks.
Lizzy Do says
MMmmmmm....my daughter loves lemon poppyseed muffins, so I have a feeling she'd adore your cake!
yummychunklet says
Perfect looking seeds and glaze!
Soni says
This looks amazing!!
Soni says
Off to check out the recipe 🙂
Abby says
Is that my piece? 😉 lemon poppy seed is one of my favs too!
Guru Uru says
What a perfectly delicious cake, flavoured just right 😀
Cheers
Choc Chip Uru
Barbara Bakes says
What a gorgeous pic! Wish I could reach in and grab it.
stephanie says
Wow, this looks absolutely amazing - I definitely am heading over to grab the recipe, I absolutely LOVE citrus poppy seed loafs!
Gloria says
I love somuch Paula!
Paula me encantan las semillas de amapola! se ve exquisito!