Why You’ll Love This Recipe

Lemon Poppy Seed Bundt Cake is a moist, tender cake bursting with fresh lemon flavor and the subtle crunch of poppy seeds. Its bright citrus glaze adds a zesty finish, making it a perfect dessert for spring gatherings, brunches, or afternoon tea. The elegant Bundt shape makes it beautiful enough for any celebration yet simple enough for everyday indulgence.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourgranulated sugarsalted buttereggsplain yogurt or sour creamfresh lemon juicelemon zestricotta cheesepoppy seedsbaking powdersaltvanilla extractmilk (for glaze)powdered sugar (for glaze)

directions

Preheat your oven to 350°F (175°C) and generously grease a Bundt pan.

In a bowl, whisk together the flour, baking powder, salt, and poppy seeds.

In a separate large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in the lemon zest, lemon juice, vanilla extract, and ricotta cheese or yogurt.

Gradually mix in the dry ingredients until just combined.

Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Prepare the glaze by whisking together powdered sugar, lemon juice, and a splash of milk until smooth.

Drizzle the glaze over the cooled cake and let it set before slicing.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 20 minutesBaking time: 45–55 minutesCooling and glazing time: 45 minutesTotal time: 1 hour 50 minutes

Variations

Swap lemon for orange or lime zest and juice for a citrus twist.

Add a tablespoon of almond extract for a nutty undertone.

Top with thin lemon slices or zest curls for decoration.

Use Greek yogurt for added tang and richness.

Make it dairy-free by using plant-based yogurt and butter.

storage/reheating

Store Lemon Poppy Seed Bundt Cake in an airtight container at room temperature for up to 3 days.Refrigerate for up to 7 days or freeze (without glaze) for up to 2 months.To serve warm, microwave individual slices for about 10–15 seconds.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

What can I substitute for ricotta cheese?

Plain yogurt, sour cream, or Greek yogurt work well as substitutes.

Can I make this in a regular cake pan?

Yes, but adjust baking time and keep an eye on doneness.

Do I have to use poppy seeds?

No, but they add a pleasant crunch and visual appeal.

Why did my cake stick to the pan?

Make sure to thoroughly grease every crevice of the Bundt pan and allow it to cool slightly before unmolding.

Can I add blueberries?

Yes, fresh or frozen blueberries pair well with the lemon flavor—just toss them in flour before adding to the batter.

Is the glaze necessary?

It adds extra flavor and moisture, but the cake is delicious even without it.

Can I make this gluten-free?

Use a 1:1 gluten-free flour blend to substitute the all-purpose flour.

Can I reduce the sugar?

You can slightly reduce sugar, but it may affect texture and moisture.

Is this cake suitable for brunch?

Absolutely, its light and bright flavor makes it a brunch favorite.

Conclusion

Lemon Poppy Seed Bundt Cake is a zesty, elegant dessert that balances sweet and tart with a light, moist crumb and subtle crunch. Whether you’re entertaining or just treating yourself, this cake brings a burst of sunshine to any table. One slice, and you’ll see why it’s a classic favorite.