The classic combination of lemon poppy seed in this delicious bundt.
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.
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 favorite 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.
I modified the recipe from my Meyer Lemon Bundt cake for this, and it turned out great.
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.
A sugar dusting was all this pretty cake needed, but you could totally do a glaze instead if you prefer.
Pretty flecks of poppy seeds and lemon zest. Super moist and fluffy, with just the perfect amount of density.
Lemon Poppy Seed Bundt Cake
- 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
- 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.
This was a great cake. Can I put this into a sheet cake? like a jelly roll pan? What would I have to change if anything? Thank you very much for recipe.
Hi Anastasia! I’m so glad you liked it! It should work just fine as a sheet cake just make sure the pan is large enough to hold all the batter. Baking time may need to be adjusted.
This cake was delicious! I followed the recipe to the T.
It was rich, flavourful and tasted even better drizzled with a bit of olive oil when served.
Hi Marwa! So glad you loved it. Thanks for the feedback!
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!
Yes to both of those!! 🙂
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!
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!!
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! 🙂
You totally could Ruth-Ann! I can’t wait to hear how it goes 🙂
This is the first bundt I’ve ever made that didn’t come out burnt or dry! THANK YOU for the delicious recipe!!!!
You’re welcome Eliane! I’m so glad you liked it :).
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!?
Yay! I’m so glad you liked it Maya! 😀
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
Thanks so much Catherine! 😀
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!
Thanks Nancy!! This pan has grown on me through these pictures! 🙂
Laura@ Baking in Pyjamas says
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.
Thanks Laura! <3
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.
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