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Home » Bundt Cakes » Lemon Poppy Seed Bundt Cake

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

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup poppy seeds
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 1/8 cup lemon zest approx. 3 lemons
  • 4 large eggs
  • 2 tsp vanilla
  • 3/4 cup milk room temperature
  • 1/2 cup sour cream room tepmerature
  • 1/4 cup lemon juice approx. 2 lemons
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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June 18, 2015

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    Recipe Rating




  1. Ruth-Ann says

    February 20, 2018 at 8:21 AM

    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
    • Olivia says

      February 21, 2018 at 3:58 PM

      Yes to both of those!! 🙂

      Reply
  2. Ruth-Ann says

    February 18, 2018 at 9:34 PM

    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

      February 19, 2018 at 4:53 PM

      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

        February 20, 2018 at 8:00 AM

        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
        • Olivia says

          February 21, 2018 at 3:54 PM

          You totally could Ruth-Ann! I can’t wait to hear how it goes 🙂

          Reply
  3. Eliane says

    April 24, 2016 at 7:12 PM

    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
    • Olivia says

      April 24, 2016 at 7:14 PM

      You’re welcome Eliane! I’m so glad you liked it :).

      Reply
  4. Maya says

    October 2, 2015 at 7:34 PM

    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
    • Olivia says

      October 3, 2015 at 10:36 AM

      Yay! I’m so glad you liked it Maya! 😀

      Reply
  5. Catherine says

    July 14, 2015 at 11:41 AM

    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
    • Olivia says

      July 14, 2015 at 1:50 PM

      Thanks so much Catherine! 😀

      Reply
  6. Nancy @ gottagetbaked says

    July 3, 2015 at 3:53 PM

    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
    • Olivia says

      July 4, 2015 at 11:05 PM

      Thanks Nancy!! This pan has grown on me through these pictures! 🙂

      Reply
  7. [email protected] Baking in Pyjamas says

    June 29, 2015 at 3:03 AM

    I love your bundt tin, it’s so pretty. This cake looks wonderfully tender, I can imagine with all the lemon and poppy seeds that it tasted delightful.

    Reply
    • Olivia says

      June 29, 2015 at 9:51 AM

      Thanks Laura! <3

      Reply
  8. Oana says

    June 27, 2015 at 9:44 AM

    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

      June 27, 2015 at 10:25 AM

      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
  9. Richa says

    June 24, 2015 at 11:16 AM

    I can’t take my eyes off that cake. It looks gorgeous and that pan <3
    Pinned and yummed!

    Reply
    • Olivia says

      June 24, 2015 at 5:17 PM

      Thank you Richa!! 🙂

      Reply
  10. Kelster says

    June 23, 2015 at 9:36 PM

    Tired of Bundts? How is that even possible? And that pan is stunning. I love the overhead shot.

    Reply
  11. Lara Tartacadabra says

    June 23, 2015 at 2:17 AM

    Such a beautiful cake, Liv, love the combination of poppy seeds and lemon, I wanted to try it myself but in the end chose lemon and basil 😉 Thanks for the great recipe!

    Reply
    • Olivia says

      June 23, 2015 at 1:02 PM

      Thanks so much Laura! Lemon and basil sounds amazing!

      Reply
  12. Irmina says

    June 22, 2015 at 10:44 AM

    Hola Olivia.
    Hermoso y delicioso su bundt cake.
    Un saludo.

    Reply
    • Olivia says

      June 22, 2015 at 12:22 PM

      Gracias Irmina! 🙂

      Reply
  13. Roland (and Ben (and Zelda)) says

    June 22, 2015 at 7:50 AM

    I’m so glad you’re posting bundt cake recipes. I just bought a classic bundt cake pan from the local re-use shop called New-To-You (all proceeds go to the community) and I’m itching to make some bundt cakes!

    Reply
    • Olivia says

      June 22, 2015 at 12:24 PM

      Oh yay!! This is a great recipe to start with I think :D. Are you guys all settled in on Pender Island?

      Reply
      • Roland (and Ben (and Zelda)) says

        July 19, 2015 at 9:07 AM

        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
        • Olivia says

          July 20, 2015 at 3:14 PM

          WOW, that sounds like quite the 180 from your lives in Port Moody 🙂 Going to check out your site now!

          Reply
  14. Lauren @ Sew You Think You Can Cook says

    June 21, 2015 at 5:50 PM

    Your blossom bundt pan is stunning – is it your favorite after this recipe?!
    It was a perfect choice for highlighting those poppy seed specks.

    Reply
    • Olivia says

      June 21, 2015 at 8:35 PM

      Thanks Lauren! The pan has definitely grown on me :).

      Reply
  15. Shilpi says

    June 20, 2015 at 11:34 AM

    Love the combo of Lemon and poppy seeds… Gorgeous cake you have it there…

    Reply
    • Olivia says

      June 20, 2015 at 11:50 AM

      Thanks Shilpi! 🙂

      Reply
  16. Wendy, A Day in the Life on the Farm says

    June 20, 2015 at 4:56 AM

    Great minds Olivia and I love the pan.

    Reply
    • Olivia says

      June 20, 2015 at 11:08 AM

      Thanks Wendy! 🙂

      Reply
  17. avril says

    June 19, 2015 at 8:26 PM

    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
    • Olivia says

      June 19, 2015 at 8:38 PM

      Thanks so much Avril! All I did is grease it generously with some cooking spray! Oh and I prayed when turning it out, hah! 😀

      Reply
  18. Ansh says

    June 19, 2015 at 3:46 PM

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

    Reply
    • Olivia says

      June 19, 2015 at 8:38 PM

      Thank you so much Ansh! <3

      Reply
  19. Stacy says

    June 19, 2015 at 7:21 AM

    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
    • Olivia says

      June 19, 2015 at 8:39 PM

      Thank you Stacy!! 😀

      Reply
  20. PJ says

    June 18, 2015 at 11:02 PM

    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

      June 19, 2015 at 8:39 PM

      Oh really?? I hope you can find them, they add a great flavour, but you can totally make this cake without them as well :).

      Reply
  21. June @ How to Philosophize with Cake says

    June 18, 2015 at 7:10 PM

    Love the pan! Bundt cakes are fun like that, it is so easy to change the shape. I might have to join this bundt baker thing, since–well, who doesn’t love bundt cakes? 🙂

    Reply
    • Olivia says

      June 19, 2015 at 8:40 PM

      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

    June 18, 2015 at 5:42 PM

    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

      June 19, 2015 at 8:43 PM

      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
  23. Mel @ The Refreshanista says

    June 18, 2015 at 3:00 PM

    wowza, this cake is stunning! what an interesting pan shape- way prettier than the usual bundt 🙂 i love that you used poppy seeds, so pretty and tasty.

    Reply
    • Olivia says

      June 19, 2015 at 8:44 PM

      Thank you Mel! 🙂

      Reply
  24. Mary says

    June 18, 2015 at 11:07 AM

    4 stars
    I fall in love with your recipe!! What a great job!!!

    Reply
    • Olivia says

      June 19, 2015 at 8:44 PM

      Thanks Mary!

      Reply
  25. Rebekah @ Making Miracles says

    June 18, 2015 at 10:14 AM

    That cake is just gorgeous! The texture looks PERFECT!!

    Reply
    • Olivia says

      June 19, 2015 at 8:44 PM

      Thanks so much Rebekah! The texture was so good!

      Reply
  26. Aisha says

    June 18, 2015 at 8:44 AM

    We both chose the same combination. Your bundt looks gorgeous and elegant… love the pics!

    Reply
    • Olivia says

      June 19, 2015 at 8:45 PM

      Thanks Aisha! I’m off to check yours out now :).

      Reply
  27. Cali @ Cali's Cuisine says

    June 18, 2015 at 6:20 AM

    A lovely creation – inside and out!

    Reply
    • Olivia says

      June 19, 2015 at 8:45 PM

      Thanks Cali!

      Reply
  28. Renee says

    June 18, 2015 at 3:51 AM

    Stunning. Gorgeous. And I MUST get that pan.

    Reply
    • Olivia says

      June 19, 2015 at 8:45 PM

      Thanks so much Renee! The pan makes for a pretty stunning cake, right?? 🙂

      Reply
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