Classic Lemon Poppy Seed Cake with Buttermilk Glaze

Name: Classic Lemon Poppy Seed Cake with Buttermilk Glaze
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 3 cups All-purpose flour; 1 1/2 cups Granulated sugar; 2 tsp Baking powder; 1/2 tsp Baking soda; 1 tsp Salt; 3 tbsp Poppy seeds; 1/2 cup Unsalted butter, melted; 1/2 cup Vegetable oil; 3 pieces Large eggs; 1 cup Buttermilk; 2 tbsp Lemon zest (about 2 lemons); 1/4 cup Fresh lemon juice; 2 tsp Vanilla extract; 1 1/2 cups Powdered sugar (for glaze); 2-3 tbsp Buttermilk (for glaze)

Joshua Walker

Published: April 8, 2026

Categories: Fruits, Breakfasts & Brunches, Cakes

Tags: Dessert, Baking, Lemon, Brunch, Cake

Poppy Cake

Moist lemon cake studded with poppy seeds, finished with a tangy buttermilk glaze.

Prep Time:20 minCook Time:50 minTotal Time:80 minServings:12Difficulty:Medium

This lemon poppy seed cake is one of my happiest baking projects — bright lemon, tiny crunchy poppy seeds, and a tender crumb that keeps you coming back for another slice. I love how the buttermilk keeps the cake moist and the glaze adds a tangy finish that balances the sweetness.

It’s a perfect cake for brunch, tea, or a simple dessert to share with friends. The recipe is approachable: one bowl for dry ingredients, another for wet, and a quick fold-in of the seeds. Enjoy the aroma while it bakes — it’s part of the pleasure.

Nutrition (per serving)

Calories:380 kcal

Protein:5 g

Carbs:50 g

Fat:16 g

Directions

1

Preheat the oven to 350°F. Grease and flour a 10- to 12-cup bundt pan, tapping out excess flour.
2

In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds until evenly combined.
3

In another bowl whisk melted butter, vegetable oil, eggs, buttermilk, lemon zest, lemon juice, and vanilla until smooth.
4

Pour the wet ingredients into the dry and stir gently just until combined — don’t overmix. A few small streaks of flour are fine.
5

Transfer the batter to the prepared bundt pan and smooth the top. Bake until golden and a toothpick inserted in the center comes out with a few moist crumbs, 45–55 minutes.
6

Let the cake cool in the pan 10 minutes, then invert onto a wire rack and cool completely, about 45 minutes more.
7

Make the glaze by whisking powdered sugar with 2 tbsp buttermilk and a little lemon juice; add the extra tablespoon of buttermilk if needed to reach a pourable consistency.
8

When the cake is cool, drizzle the glaze over the top, letting it run down the sides. Let the glaze set for 15–20 minutes before slicing and serving.

Ingredients

All-purpose flour:3 cups
Granulated sugar:1 1/2 cups
Baking powder:2 tsp
Baking soda:1/2 tsp
Salt:1 tsp
Poppy seeds:3 tbsp
Unsalted butter, melted:1/2 cup
Vegetable oil:1/2 cup
Large eggs:3 pieces
Buttermilk:1 cup
Lemon zest (about 2 lemons):2 tbsp
Fresh lemon juice:1/4 cup
Vanilla extract:2 tsp
Powdered sugar (for glaze):1 1/2 cups
Buttermilk (for glaze):2-3 tbsp

Tips & Notes

If you don’t have buttermilk, make a quick substitute by adding 1 tbsp lemon juice to 1 cup milk and letting it sit 5 minutes.
Zest the lemons before juicing them — zest adds bright aroma and extra lemon flavor to the cake.
Check doneness starting at 45 minutes; ovens vary. Avoid opening the oven too early to keep the cake from collapsing.