Glazed Lemon Poppy Seed Bundt Cake

I’m introducing a tender, lemon-scented Bundt cake packed with poppy seeds, soaked in lemon syrup, and finished with a bright lemon glaze. I love how the syrup keeps the cake so moist and flavorful throughout.

Why I’ll Love This Recipe

I love that the lemon flavor shines in every layer—within the cake, in the soaking syrup, and atop the glaze. I always aim for moist, cakey texture, and this Bundt cake hits it with creamed butter, cake flour (or all-purpose with cornstarch), and buttermilk. The poppy seeds lend a subtle crunch, and the syrup gives that addictive, melt-in-your-mouth quality. I find myself tasting syrup-drenched edges before reaching the center because those are simply the best bit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake

• 2 and ¾ cups (344 g) all‑purpose flour (spooned & leveled)

• ¼ cup (30 g) cornstarch

• 1 teaspoon salt

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ cup poppy seeds

• 1 cup (226 g) unsalted butter, softened to room temperature

• 1 and ¾ cups (350 g) granulated sugar

• 4 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• Zest of 3 large lemons (about ¼ cup, packed)

• Juice of 2 large lemons (about ½ cup)

• 1 cup (240 ml) buttermilk, room temperature

Lemon Simple “Soaking” Syrup

• ½ cup (100 g) granulated sugar

• Juice of 2 large lemons (about ½ cup)

Lemon Glaze

• 1 cup (120 g) sifted confectioners’ sugar

• Juice of ½ large lemon (or 1 medium, or 2 Tbsp)

Directions

1. I lower the oven rack to the lower third position and preheat the oven to 350 °F (177 °C). I thoroughly grease a 10‑inch Bundt pan or spray it with nonstick spray and set it aside.

2. I sift flour and cornstarch together in a large bowl, whisk in salt, baking powder, baking soda, and poppy seeds, and set that mixture aside.

3. Using a mixer with a paddle attachment, I beat the butter on high until creamy (about 1 minute), add sugar, and continue beating on high for 2 more minutes. I scrape down the bowl as needed. Then I add eggs and vanilla on medium-high and beat until combined, scraping down again.

4. I mix in lemon zest and juice, then on low speed I alternately add the dry ingredients in thirds, and buttermilk in between, beginning and ending with dry ingredients. I avoid overmixing.

5. I pour the batter into the prepared pan and bake for 40–50 minutes, or until a toothpick comes out clean. If the top browns too quickly, I cover it loosely with foil. After baking, I let it cool in the pan for 10 minutes.

6. Meanwhile, I make the simple syrup: I combine sugar and lemon juice in a small saucepan over medium, stirring until the sugar dissolves, then remove from heat.

7. I invert the cake onto a wire rack set over a plate, spoon the syrup over the still-warm cake, and let it cool completely before glazing.

8. Finally, I whisk confectioners’ sugar with lemon juice to make the glaze, then drizzle it over the cooled cake. I slice and serve.

Servings And Timing

This cake yields about 10 slices. Prep time takes around 45 minutes, baking time is 45 minutes, and total time including cooling and glazing is approximately 4 hours.

Variations

I occasionally swap cake flour for the all-purpose plus cornstarch combo—or vice versa—to get the best texture. I might add fresh lemon zest to the glaze for an extra zing. For a lighter touch, I sometimes swap whole milk for buttermilk, though it’s less rich. I’ve even added frozen blueberries before baking; the cake turned out denser but still delightfully fruity.

Storage/Reheating

After adding the syrup, I cover the cake tightly and refrigerate it for up to 2 days. It also freezes well for up to 2 months. When ready to serve, I bring it to room temperature and glaze it right before slicing.

FAQs

1. What Makes This Cake Moist?

I use creamed butter and sugar plus buttermilk, and then drizzle lemon syrup over the warm cake—those wet ingredients lock in moisture.

2. Can I Make This Cake Ahead?

Yes! I stop after brushing on the syrup, then refrigerate it up to 2 days or freeze it for up to 2 months. I let it thaw to room temperature and add the glaze right before serving.

3. What Can I Use Instead Of Buttermilk?

I sometimes use whole milk, but the cake won’t be as rich or tender. Adding a splash of lemon juice to the milk can mimic buttermilk’s acidity.

4. How Do I Know When The Cake Is Done?

I insert a toothpick in the center—it should come out clean or with just a few moist crumbs, not wet batter. I also watch the top; if it browns too quickly, I loosely cover it with foil.

5. Can I Add Fruit?

Yes—I’ve tried folding in frozen blueberries before baking. It makes the cake denser, but adds a delicious fruity twist that pairs well with lemon.

Conclusion

I love this Glazed Lemon Poppy Seed Bundt Cake for its layered lemon flavor, tender crumb, and perfect balance of sweetness and tartness. It’s a showstopper for gatherings and an indulgent delight just for me. Whether I keep it classic or add a fruity twist, it never disappoints.