Homemade Lemon Poppy Seed Cake Recipe

Looking for the perfect sweet and citrusy dessert? This Homemade Lemon Poppy Seed Cake recipe yields a beautifully moist and tender bundt cake packed with bright lemon flavor and crunchy poppy seeds. Finished with a sweet, tangy glaze, it’s an easy, from-scratch treat that’s perfect for brunch, tea time, or any spring gathering!

Homemade Lemon Poppy Seed Cake

There is something so incredibly comforting about baking a bundt cake from scratch. The way the bright, sunny scent of lemon fills the kitchen while this bakes is almost as good as eating it! This recipe balances the tangy zest of fresh lemons with a perfectly sweet, melt-in-your-mouth crumb. The sour cream keeps the cake rich and moist, while the poppy seeds add that classic, satisfying little crunch.

Here is exactly how to make it:

Ingredients

For the Cake:

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3 tablespoons poppy seeds

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 1 3/4 cups granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1/4 cup fresh lemon juice (about 1-2 large lemons)

• 2 tablespoons lemon zest (packed)

• 1 cup full-fat sour cream, room temperature

For the Lemon Glaze:

• 1 1/2 cups powdered sugar, sifted

• 2 to 3 tablespoons fresh lemon juice

• 1 tablespoon heavy cream or milk (optional, for creaminess)

Instructions

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease a standard 10-12 cup Bundt pan with butter and lightly dust it with flour (or use a high-quality baking spray with flour). This step is crucial so your beautiful cake doesn't stick!

2. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until they are well combined. Set this aside.

3. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light, fluffy, and pale in color (about 3-4 minutes).

4. Add the Wet Ingredients: Reduce the mixer speed to medium-low. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, fresh lemon juice, and lemon zest. (Don't worry if the batter looks a little curdled at this point; the acidity of the lemon juice causes this, but it will come together!)

5. Combine Wet and Dry: With the mixer on low speed, add a third of your dry flour mixture, followed by half of the sour cream. Add another third of the flour, the rest of the sour cream, and finish with the last of the flour. Mix just until no dry streaks of flour remain. Do not overmix, or the cake will become dense.

6. Bake: Spoon the thick batter into your prepared Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

7. Cool: Let the cake cool in the pan for exactly 10-15 minutes. Carefully invert the pan onto a wire cooling rack to release the cake, then let it cool completely to room temperature before glazing.

8. Make the Glaze: While the cake cools, whisk the powdered sugar and 2 tablespoons of lemon juice together in a small bowl. If the glaze is too thick, add the remaining tablespoon of lemon juice or a splash of cream until it reaches a thick but pourable consistency.

9. Drizzle and Serve: Once the cake is completely cool, generously drizzle the lemon glaze over the top, letting it naturally run down the sides. Slice, serve, and enjoy!