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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
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4.71 from 31 votes

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



  • 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


  • 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



  • Preheat the oven to 325 degrees F. Spray your bundt pan (I use this one) with nonstick spray, coat with flour and set aside.
  • In a medium size mixing bowl, combine the flour, baking powder, salt, lemon zest and poppy seeds. Whisk to combine. Set aside.
  • 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.
  • Add the egg whites, in three additions, making sure to mix well between each addition and scraping down the sides of the bowl.
  • Add the sour cream and mix.
  • 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.
  • 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.
  • 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.


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


  • 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.
  • 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.