Lemon Poppy Seed Bundt Cake


Apr 27

Lemon Poppy Seed Bundt Cake – tender and moist lemon poppy seed cake with a lemon butter glaze.

Lemon Poppy Seed Bundt Cake - tender and moist lemon poppy seed cake with a lemon butter glaze #cakebycourtney #cake #lemonbundtcake #lemonpoppyseedcake #lemonpoppyseedbundtcake #easylemoncake #easybundtcake #lemoncake #thebestlemonpoppyseedbundtcake #thebestlemoncake #lemondessert

Good morning, and happy Monday friends! This week’s new recipe is my Lemon Poppy Seed Bundt Cake. I shared a video on my IGTV last week with the tutorial and recipe, but didn’t get a chance to write the blog post with all the details until now.

Lemon Poppy Seed Bundt Cake - tender and moist lemon poppy seed cake with a lemon butter glaze #cakebycourtney #cake #lemonbundtcake #lemonpoppyseedcake #lemonpoppyseedbundtcake #easylemoncake #easybundtcake #lemoncake #thebestlemonpoppyseedbundtcake #thebestlemoncake #lemondessert

Lemon Poppy Seed Cake

The recipe for this bundt cake is simply my Lemon Poppy Seed Cake, but with a glaze instead of buttercream. I know many of you have already fallen in love with this cake recipe from the layered version, so I know you’ll absolutely die over this bundt cake version, as well.

And if you haven’t tried the Lemon Poppy Seed Cake or even a layered cake yet, I think you’ll find that this bundt cake is not only delicious, but super easy too!

Lemon Poppy Seed Bundt Cake - tender and moist lemon poppy seed cake with a lemon butter glaze #cakebycourtney #cake #lemonbundtcake #lemonpoppyseedcake #lemonpoppyseedbundtcake #easylemoncake #easybundtcake #lemoncake #thebestlemonpoppyseedbundtcake #thebestlemoncake #lemondessert

Lemon Poppy Seed Bundt Cake

The recipe for this bundt cake is the exact same as the layered cake, but the time and temperature we’re baking the bundt cake is different. Because we have to much batter in one pan, we have to bake at a lower temperature for a longer time so we get a more even bake.

Lemon Poppy Seed Bundt Cake - tender and moist lemon poppy seed cake with a lemon butter glaze #cakebycourtney #cake #lemonbundtcake #lemonpoppyseedcake #lemonpoppyseedbundtcake #easylemoncake #easybundtcake #lemoncake #thebestlemonpoppyseedbundtcake #thebestlemoncake #lemondessert

The key to making sure your cake doesn’t stick to the pan is twofold:

  • Make sure to spray your pan with nonstick spray and dust it with flour.
  • Allow your cake to cool for at least 30 to 60 minutes before you invert it onto a wire rack.

Lemon Butter Glaze

The glaze for my Lemon Poppy Seed Bundt Cake is super simple, but don’t let that fool you! This glaze is what makes the cake, in my opinion. You’ll simply combine melted butter, lemon juice and powdered sugar. That’s it!

Lemon Poppy Seed Bundt Cake - tender and moist lemon poppy seed cake with a lemon butter glaze #cakebycourtney #cake #lemonbundtcake #lemonpoppyseedcake #lemonpoppyseedbundtcake #easylemoncake #easybundtcake #lemoncake #thebestlemonpoppyseedbundtcake #thebestlemoncake #lemondessert

You’ll see in the picture above that I’ve placed my bundt cake on a cooling rack on top of a jelly roll pan. I did this so that I could coat my bundt cake with the glaze several times. After the first glaze, scoop the leftover glaze back into your bowl and pour it over the cake again. I did this about four times. I then placed my cake on a cake stand with a rim and poured the glaze over the cake one more time. This will then allow the cake to soak up the glaze from the bottom, as well. This is the bundt pan I use.

Alright, you’re all set to whip up this delicious and easy bundt cake.

Enjoy!

 

Lemon Poppy Seed Bundt Cake

Tender and moist lemon poppy seed cake with a lemon butter glaze.

Course Dessert
Cuisine Cake
Keyword Bundt Cake, Lemon Poppy Seed, Lemon Poppy Seed Bundt Cake, Lemon Poppy Seed Cake

Ingredients

FOR THE CAKE

  • 1 cup (226 g) unsalted butter at room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 6 egg whites at room temperature
  • 1 cup (240 g) sour cream at room temperature
  • 1 cup (230 g) lemon juice
  • zest of one large lemon
  • 3 cups (345 g) cake flour
  • 1 tbsp (10 g) baking powder
  • 1 tsp (5 g) salt
  • 3 tbsp (27 g) poppy seeds soak in water for an hour before making the cake

FOR THE GLAZE

  • 1/2 cup (113 g) unsalted butter melted
  • 1/2 cup (120 g) lemon juice
  • 2 cups (250 g) powdered sugar measured and then sifted

Instructions

FOR THE CAKE

  1. Preheat the oven to 325 degrees F. Spray your bundt pan (I use this one) with nonstick spray, coat with flour and set aside.

  2. In a medium size mixing bowl, combine the flour, baking powder, salt, lemon zest and poppy seeds. Whisk to combine. Set aside.

  3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar together on medium speed for about 2 to 3 minutes.

  4. Add the egg whites, in three additions, making sure to mix well between each addition and scraping down the sides of the bowl.

  5. Add the sour cream and mix.

  6. With the mixer on low speed alternately add the flour mixture and the lemon juice to the butter mixture, starting and finishing with the flour mixture. Mix until combined.

  7. Pour the batter into your prepared bundt pan. Bake for about 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

  8. Let the cake cool in the bundt pan for at least 30 minutes before inverting onto a wire rack. Trying to remove the cake from the pan too quickly is usually what causes the cake to stick and fall apart. I left my cake in the pan for an hour before flipping it.

FOR THE GLAZE

  1. Combine all the ingredients in a mixing bowl and whisk until smooth.

ASSEMBLY

  1. Place the bundt cake on a cooling rack that is set on top of a cooking tray. Pour the glaze over the cake. Once you've used all the glaze, scoop the leftover glaze on the cookie sheet, back into a cup to pour over the cake again. You'll repeat this 3 to 4 times.

  2. After you've coated the cake 3 to 4 times, place your bundt cake on a cake stand with a rim. Pour the glaze over the cake one more time. Now the cake will soak in the glaze a bit before serving.

9 thoughts on “Lemon Poppy Seed Bundt Cake

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  1. 2 stars
    I had high hopes for this and followed the recipe exactly, even weighing out ingredients and bringing everything to room temperature but it came out bland, not sweet and the top/glaze was too sour and dense where it soaked in. The consistency was like angel food cake. I used swans down cake flour. Anyone know where I might have gone wrong?