Liv for Cake

Classic Cake Recipes with a Modern Twist

Lemon Poppy Seed Bundt Cake

By Olivia, 59 Comments

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The classic combination of lemon poppy seed in this delicious bundt.

Close up of the side of the cake

I actually can’t believe it’s already been a month since the last #BundtBakers challenge. It seems to have come up so fast, but maybe that’s only because this is my 3rd (!!) bundt this month, which is a little crazy. I wonder if people are getting sick of the bundts. Is that even possible?? I didn’t think so.

This month’s Bundt Bakers theme, Lemon, was chosen by Anne at From My Sweet Heart. I love lemon desserts. Maybe even more than chocolate. Lemon tarts, lemon meringue pie, lemon bars, lemon loaves… I’m drooling as I type this. So I was super excited for a Lemon theme this month, even though I’d made a Meyer Lemon Bundt a few months ago. This month, I got to test out a new recipe and a new bundt pan.

Overhead shot of the cake.

I scored this Blossom bundt for $25 at Homesense a couple months ago, but haven’t had a good opportunity to use it. To be honest, it’s not my favourite pan, but I could not pass up a $25 deal (they’re usually about $50 in Canada). This lemon poppy seed bundt seemed like the perfect excuse to try it out.

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Close up of the side of the cake.

I modified the recipe from my Meyer Lemon Bundt cake for this, and it turned out great.

Cake on a cake stand.

Contrary to what the photos show, there are no blackberries in this bundt. They were just used as a pretty garnish, and I think they compliment the cake perfectly.

Close up of the side of the cake.

A sugar dusting was all this pretty cake needed, but you could totally do a glaze instead if you prefer.

Photo collage.

Pretty flecks of poppy seeds and lemon zest. Super moist and fluffy, with just the perfect amount of density.

A piece of cake on a plate

 

Cake on a mint green cake stand.
Print Rate
4.8 from 5 votes

Lemon Poppy Seed Bundt Cake

The classic combination of lemon poppy seed in this delicious bundt.
Course Dessert
Cuisine Bundt, Cake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 444kcal
Author Olivia

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350F and grease a 10-12 cup Bundt pan with cooking spray.
  • In a medium bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds until well combined.
  • Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  • Add sugar and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition.
  • Add vanilla, sour cream, lemon zest, and lemon juice. Beat well to combine.
  • Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  • Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
  • Bake for 50mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack.
  • Cool completely before dusting with powdered sugar.

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Calories: 444kcalCarbohydrates: 59gProtein: 6gFat: 20gSaturated Fat: 11gCholesterol: 109mgSodium: 288mgPotassium: 156mgFiber: 1gSugar: 34gVitamin A: 645IUVitamin C: 3.4mgCalcium: 96mgIron: 2mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Photo collage.

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    Recipe Rating




  1. Ruth-Ann says

    Sorry… one more question – would the syrup and glaze from the Meyers lemon bundt recipe (either with Meyers lemons or with regular lemons) work as is with this cake? Also, could poppyseed be simply added to that other recipe? Thanks so much for sharing your ideas, recipes, and expertise with us!

    Reply

  2. Ruth-Ann says

    Another stunner! Will this recipe (as-is) work with the heritage pan? Will any batter be left over? I guess I’m wondering how full to fill the heritage pan (would be nice if they could include fill lines). The Meyer lemon recipe for the heritage pan has a glaze. This one doesn’t. Will it stay moist if out at room temp for 2-3 hours uncovered (and uncut)? It’s not easy finding Meyer lemons so am considering this (especially due to the poppyseed) but I like the syrup and glaze of the heritage one. If I make either one a day or two before it’s needed should I wrap with plastic and store in fridge? Or freezer? If the latter, how long before frosting it should it come out? Sorry for all the questions… just planning for a fundraising cake auction in a couple weeks and waiting for this pan to arrive. Thank you!

    Reply

    • Olivia says

      Hi Ruth-Ann! Yes, this recipe should work fine in the heritage pan as I believe they’re both a similar size. I always fill my Bundt pans about 2/3 or 3/4 full. It should be fine out for 2-3 hours. You can make them in advance — if it’s only a couple of days, they should do ok in the fridge (though note that refrigerating has a tendency to dry cakes out, freezing does not). I would store them as airtight as possible. If in plastic wrap then wrap the whole cake a couple of times. For freezing, double-wrap them as well and remove 2-3 hours before glazing. I hope that helps. Good luck!!

      Reply

      • [email protected] says

        Thanks! Anxious for my pan to arrive! This blossom pan is lovely too. I’ll be on the lookout for this pan at home sense and affiliates! I think it’s too late for BBB order. Plus I should probably learn one recipe and pan before trying another. Your photos and tutorials just make it seem so easy that I just think I could pull it off! 🙂

        Reply

  3. Eliane says

    5 stars
    This is the first bundt I’ve ever made that didn’t come out burnt or dry! THANK YOU for the delicious recipe!!!!

    Reply

  4. Maya says

    5 stars
    Just made it in a sand castle cake from. Came out perfect! Solo moist! Looked at so many recipes, glad I chose this one. This is a keeper!?

    Reply

  5. Catherine says

    Dear Olivia, I absolutely love your bundt pan! It looks like a beautiful flower. This sounds like a gorgeous dessert…I would love to try this. xo, Catherine

    Reply

  6. Nancy @ gottagetbaked says

    I am super envious of your bundt pan collection, lady! This floral one may not be your favourite but it sure as heck makes an impressive looking cake! This looks perfectly lemony ‘n poppy-seedy. Love love love your photography!

    Reply

  8. Oana says

    5 stars
    You’re the queen of beautiful Bundt cakes, well done. And what a lovely Bundt cakes collection there! I’d be making more Bundt cakes as well if someone else would wash the pan for me 😀 I have a mini Bundt pan that is beautiful, but it’s so hard to clean that I avoid using it with all my heart.

    Reply

    • Olivia says

      Ugh, I can imagine cleaning a mini-pan would suck 🙁 So far the pans I’ve used are super easy to clean, which I am grateful for.

      And, thank you!! 😀 <3

      Reply

      • Roland (and Ben (and Zelda)) says

        We’re settled and beavering away at building the groundwork for the farm to start it properly next year. We’re so busy!!! Part of that is establishing a market garden. The other part is renovating centenarian fruit trees. We got our first harvest of tiny sweet red gage plums, and today it will be a harvest of what might be Shiro Japanes plums – lovely, super sweet yellow plums. Amidst all that is finding time to build housing for some goats and cows. We already have a house for the chicken, but before we can get to any of this, in the animal yard, we have to dig out an old pond that’s silted over. We started a Web site and just have to get used to updating it! Come see! http://www.valleyhomefarm.ca/

        Reply

  17. avril says

    Olivia I am so impressed with how beautifully your cake came out….especially from such a detailed bundt cake pan! Did you grease it with butter and flour or a spray?

    Reply

  18. Ansh says

    I never get to reading your recipe in one go because I keep admiring the beautiful photos. One gorgeous cake . Stunning as usual.

    Reply

  19. Stacy says

    5 stars
    Love that pop of color from the berries in the middle, Olivia! You are absolutely right about the cake not needed anything but a sprinkle of icing sugar.

    Reply

  20. PJ says

    What a gorgeous cake and awesome clicks! Love your bundt pan.I would love to make this cake but first I have to find the black poppy seeds, we don’t get them here…

    Reply

    • Olivia says

      It’s SO fun June. I love having a theme and a target each month for something to bake. Plus it’s a pretty awesome group of bakers/bloggers 🙂

      Reply

  22. Tux | Brooklyn Homemaker says

    I cannot stop staring at this gorgeous cake. Your photos are absolutely stunning. I’m insane with jealousy and think I need to invest in better lenses! hahaha!
    Anyway- I certainly hope no one is getting sick of bundts! I like to think of myself as bringing bundt cakes into the modern age, and I think you’re doing the same! My bundt posts are some of the most popular on my blog!

    Reply

    • Olivia says

      My bundt posts seem to be really popular too! I love the bundts, LOVE them. And I agree about bringing them into the modern age!

      Regarding photos, mine improved a lot when I got the 50mm lens, but I saw a much more drastic improvement when I started using Lightroom and figured out manual mode on my camera! And PS, your photos are every bit as stunning and I have perused a lot of yours for inspiration!

      Reply
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Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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