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Glazed Lemon Poppy Seed Bundt Cake

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A tender, lemon-scented Bundt cake infused with poppy seeds and layered with lemon flavor from a soaking syrup and bright glaze. This cake is delightfully moist, flavorful, and perfect for special occasions or everyday treats.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 4 hours
  • Yield: 10 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

½ cup (100 g) granulated sugar (for syrup)

Juice of 2 large lemons (about ½ cup, for syrup)

1 cup (120 g) sifted confectioners’ sugar (for glaze)

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

Instructions

  1. Lower oven rack to the lower third position and preheat oven to 350 °F (177 °C). Grease a 10‑inch Bundt pan thoroughly or spray with nonstick spray.
  2. Sift flour and cornstarch into a large bowl. Whisk in salt, baking powder, baking soda, and poppy seeds. Set aside.
  3. Using a mixer with paddle attachment, beat butter on high until creamy (about 1 minute). Add sugar and beat on high for 2 more minutes, scraping bowl as needed.
  4. Add eggs and vanilla; beat on medium-high until combined. Scrape down again.
  5. Mix in lemon zest and juice. On low speed, alternately add dry ingredients in thirds and buttermilk in between, starting and ending with dry ingredients. Do not overmix.
  6. Pour batter into prepared pan and bake for 40–50 minutes, or until a toothpick comes out clean. If top browns too fast, cover loosely with foil.
  7. Let cake cool in the pan for 10 minutes. Meanwhile, make syrup: combine sugar and lemon juice in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat.
  8. Invert cake onto a wire rack set over a plate. Spoon syrup over the still-warm cake. Let it cool completely.
  9. Whisk confectioners’ sugar with lemon juice to make the glaze. Drizzle over cooled cake. Slice and serve.

Notes

  • Use cake flour instead of all-purpose + cornstarch for a finer crumb.
  • Add lemon zest to the glaze for extra flavor.
  • Swap whole milk for buttermilk if needed, but the texture will be less rich.
  • Add frozen blueberries for a fruity variation (cake will be denser).
  • Refrigerate up to 2 days or freeze unglazed for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/glazed-lemon-poppy-seed-bundt-cake/