Classic Lemon Poppy Seed Cake with Buttermilk Glaze
Poppy Cake
Moist lemon cake studded with poppy seeds, finished with a tangy buttermilk glaze.
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)
Directions
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1
Preheat the oven to 350°F. Grease and flour a 10- to 12-cup bundt pan, tapping out excess flour.
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2
In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds until evenly combined.
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3
In another bowl whisk melted butter, vegetable oil, eggs, buttermilk, lemon zest, lemon juice, and vanilla until smooth.
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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.
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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.
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6
Let the cake cool in the pan 10 minutes, then invert onto a wire rack and cool completely, about 45 minutes more.
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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.
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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.
