Lemon Poppyseed Bundt Cake That Stays Moist for Days

This lemon poppyseed bundt cake is bright, tender, and stays moist for days thanks to a generous pour of buttermilk in the batter.

A quick lemon syrup soaks right into the warm cake, then a simple lemon glaze drips down the sides. It looks like a special occasion cake but comes together with one bowl and almost no fuss.

What Makes This Bundt So Good

The crumb is soft and tight but never dry, with little pops of crunch from the poppy seeds in every slice.

A triple hit of lemon — zest in the batter, a soak of tart syrup, and a glossy glaze — means every bite tastes like real citrus, not just a faint hint.

The cake stays tender on the counter for three days, and it only gets better overnight. That makes it a reliable bake when you want something you can make ahead and slice as needed.

Ingredients

• 2 1/4 cups (280g) all-purpose flour: spooned and leveled, not scooped
• 2 tbsp poppy seeds
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp fine sea salt
• 3/4 cup (170g) unsalted butter, at room temperature: gives the cake a buttery loft
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs, at room temperature
• 1 cup (240ml) buttermilk, at room temperature: the key to a moist crumb
• 2 tbsp finely grated lemon zest: about 2 large lemons
• 1 tsp vanilla extract

For the syrup:

• 1/4 cup (60ml) fresh lemon juice
• 3 tbsp granulated sugar

For the glaze:

• 1 cup (120g) powdered sugar, sifted
• 2 to 3 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest: (optional)

Variations / Substitutions

• Swap buttermilk: use full-fat plain yogurt or sour cream thinned with a splash of milk.
• Make it orange: replace the lemon zest and juice with orange zest and juice, and add a teaspoon of orange liqueur to the glaze.
• Skip the poppy seeds: leave them out for a straight lemon bundt cake that is just as tender.
• Dairy-free: use a plant-based butter stick and a dairy-free yogurt that is thick like Greek-style; the result is a little denser but still moist.

If you love lemon desserts, try my Lemon Ricotta Cookies when you want something bright and soft in cookie form.

How to Make Lemon Poppyseed Bundt Cake

Step 1: Whisk the Dry Ingredients

Preheat the oven to 350°F (175°C). Generously butter a 10-cup bundt pan and dust it with flour, tapping out the excess. In a medium bowl, whisk together the 2 1/4 cups flour, 2 tbsp poppy seeds, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 3/4 tsp salt until evenly mixed. Set aside.

The poppy seeds should be evenly dispersed and the bowl should look speckled. This dry mix keeps the cake from getting tough, so whisk well enough that the leaveners are distributed with no pockets of baking powder.

A bundt pan with a nonstick finish still needs butter and flour for insurance. Spend a minute getting into all the crevices so the cake releases cleanly later.

Step 2: Cream the Butter and Add the Wet Ingredients

In a large bowl, beat the 3/4 cup butter and 1 1/2 cups sugar with a hand mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides, then beat in the 3 eggs one at a time on low speed, letting each egg incorporate before adding the next. Stir in the 2 tbsp lemon zest and 1 tsp vanilla.

The mixture will look slightly curdled when the eggs go in but should smooth out as you keep beating. Beat just until the streaks of egg disappear.

Room-temperature butter and eggs are worth it here. Cold ingredients can make the batter separate, and the cake will not rise as evenly.

Step 3: Fold in the Buttermilk and Dry Mix

With the mixer on the lowest speed, add half of the flour mixture, then all of the 1 cup buttermilk, then the rest of the flour, mixing only until you no longer see dry streaks. Finish by hand with a spatula, scraping the bottom once or twice to catch any hidden flour.

The batter will be thick, pale yellow, and speckled with poppy seeds and lemon zest. It should smell buttery and lemony. Do not overmix once the flour goes in, or the cake will be dense.

It is better to see a thin streak of flour left before you stop the mixer than to beat it an extra 30 seconds. Those last few folds by hand dissolve the streaks without overworking the gluten.

Step 4: Bake the Bundt

Scrape the batter into the prepared pan and level the top with a spatula. Bake for 48 to 53 minutes, until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs clinging to it.

The cake will rise up tall, turning golden at the edges and smelling wonderfully lemony around the 40-minute mark. Start checking at 45 minutes, as bundt pans vary.

If the top is browning too fast before the center is done, tent a piece of foil loosely over the pan for the last 10 minutes. Let the cake cool in the pan on a rack for 10 minutes exactly while you make the syrup.

Step 5: Soak the Cake with Lemon Syrup

While the cake cools, stir the 1/4 cup lemon juice and 3 tbsp sugar together in a small saucepan. Warm over low heat just until the sugar dissolves, about 1 minute. After the cake has cooled in the pan for 10 minutes, invert it onto a wire rack and slowly spoon the warm syrup over the top and sides while the cake is still hot.

The syrup will pool in the curves of the bundt, then soak in and leave glossy streaks. Let the cake cool completely on the rack before glazing, at least 45 minutes.

Pour the syrup a bit at a time so it has time to sink in rather than running off. The cake will absorb almost all of it, and the flavor gets brighter as it sits.

Step 6: Glaze and Slice the Bundt

Once the cake is completely cool, whisk the 1 cup powdered sugar with 2 tbsp lemon juice and the optional 1 tsp lemon zest. Add another tablespoon of juice if the glaze is too thick to drizzle. Spoon the glaze over the top of the bundt, letting it drip down the sides in uneven lines. Slice and serve right away, or let the glaze set for 15 minutes.

The final cake will have a snowy white glaze with flecks of zest, and when you cut into it the crumb is butter-yellow and tender. A slice on its own is perfect, but a few fresh berries on the plate never hurt.

Tips for the Best Lemon Poppyseed Bundt

• Bring the butter, eggs, and buttermilk to room temperature before you begin. Leave them on the counter for an hour, or warm the buttermilk in a glass for a few seconds in the microwave.
• Grease the pan thoroughly, even if it is nonstick. Get into every crevice with softened butter and a pastry brush, then add a light dusting of flour.
• Do not skip the syrup soak. It is the difference between a nice lemon cake and one that tastes like you squeezed fresh lemon over each slice.
• If your glaze is too thin, add more powdered sugar a tablespoon at a time. Too thick, add a few drops of lemon juice.

Bake times by bundt pan size:

Storing Leftovers

• Refrigerate: Store the glazed cake under a cake dome or loosely covered at room temperature for up to 3 days. It stays moist without refrigeration.
• Reheating: Not necessary, but a 10-second zap in the microwave makes a slice taste freshly baked.
• Serve Cold: The cake is lovely chilled straight from the fridge if you prefer a firmer crumb.

What to Serve With Lemon Poppyseed Bundt Cake

A dollop of barely sweetened whipped cream offsets the tangy glaze, and a handful of blueberries or raspberries brings a fresh pop of color. For a simple brunch, serve slices alongside strong black tea or iced coffee.

Frequently Asked Questions

What if I don’t have a bundt pan?

Use a 9-inch tube pan or divide the batter between two 8 1/2-by-4 1/2-inch loaf pans. The loaf pans will bake in about 40 to 45 minutes.

Can I omit the poppy seeds?

Yes, leave them out and you will have a straight lemon bundt cake that is just as moist and tender.

Why did my glaze turn out runny?

You likely added too much lemon juice. Stir in more sifted powdered sugar a spoonful at a time until the glaze holds its shape when drizzled.

Can I use bottled lemon juice for the syrup or glaze?

Fresh lemon juice tastes much brighter here. Bottled juice can work in a pinch, but the lemon flavor will be flatter and less aromatic.

Lemon Poppyseed Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 53 minutes mins

Total Time 1 hour hr 13 minutes mins

Servings: 12 servings

Calories: 352

Ingredients Method Notes

Ingredients

  

• 2 1/4 cups (280g) all-purpose flour
• 2 tbsp poppy seeds
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp fine sea salt
• 3/4 cup (170g) unsalted butter, at room temperature
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs, at room temperature
• 1 cup (240ml) buttermilk, at room temperature
• 2 tbsp finely grated lemon zest
• 1 tsp vanilla extract
• 1/4 cup (60ml) fresh lemon juice
• 3 tbsp granulated sugar
• 1 cup (120g) powdered sugar, sifted
• 2 to 3 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest (optional)

Method

 

1. Preheat oven to 350°F (175°C). Butter and flour a 10-cup bundt pan. Whisk flour, poppy seeds, baking powder, baking soda, and salt in a bowl.
2. Beat butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then stir in lemon zest and vanilla.
3. On low speed, add half the dry mix, then all the buttermilk, then remaining dry mix. Stir by hand just until combined.
4. Scrape batter into the prepared pan. Bake 48 to 53 minutes until a toothpick comes out clean. Cool in the pan 10 minutes, then invert onto a rack.
5. Warm the lemon juice and 3 tbsp sugar until dissolved. Spoon the warm syrup over the hot cake while it is still on the rack. Cool completely.
6. Whisk powdered sugar, lemon juice, and optional zest into a thick, pourable glaze. Drizzle over the cooled cake. Let set for 15 minutes, then slice.

Notes

The cake keeps well at room temperature for up to 3 days and the lemon flavor gets stronger the next day. If you need to wrap it before glazing, wait until the syrup-soaked cake is fully cool, then glaze just before serving.