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Lemon Poppy Seed Bundt Cake

Print Recipe
Soft white cake with lemon zest & juice, and a handful of poppy seeds. Add on a quick and easy lemon drizzle and you have the most perfect bundt cake in a snap!

Equipment

  • Bundt Cake Pan

Ingredients

Lemon Poppy Seed Cake

  • 3 whole eggs room temperature
  • 3/4 cup buttermilk room temperature
  • 2/3 cup sour cream room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • zest of 2 lemons (about 3 Tablespoons)
  • 1/4 cup lemon juice
  • 1/4 cup flour
  • 2 Tablespoons poppy seeds
  • * optional 1 Tablespoon Lemon emulsion/elixir I used the PK Elixir for extra lemon flavor
  • 1 15.25oz box White Cake Mix I used Duncan Hines for the best taste and texture, but you can use any similar brands, too.

Lemon Glaze

  • 1 cup powdered sugar
  • 4 Tablespoons fresh lemon juice

Instructions

For the Lemon Poppy Seed Bundt Cake

  • Preheat the oven to 325 degrees convection bake (if doing traditional bake, you'll just need to leave the bundt cake in the oven a little longer). Prep a bundt cake with a swipe of shortening & dust of flour, or with Baker's Joy cooking spray.
  • In a large bowl, whisk together all the ingredients except for the cake mix. Sift in the cake mix and gently stir until it's combined (don't overmix). Add to the prepared bundt cake.
  • Bake for 30-35 minutes, or until the center of the bundt cake is baked through. Remove from the oven, then flip out onto a wire rack or cake stand to cool completely.

For the Lemon Glaze

  • In a small bowl, whisk together the powdered sugar and lemon juice, then drizzle onto the cooled bundt cake, or onto the bundt cake slices while serving.