Go Back
+ servings
Print Recipe
5 from 4 votes

Lemon Poppyseed Bundt Cake Recipe

This Lemon Poppy Seed Bundt Cake is light and fluffy, perfectly sweet and studded with crunchy poppy seeds.  It’s a simple, classically delicious cake to make whether you are expecting guests or just want something sweet.
Prep Time10 mins
Cook Time45 mins
Cooling time5 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 282kcal
Author: The Carefree Kitchen


  • 1 ½ cup Flour
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 cup Sugar
  • 3 large Eggs
  • ½ cup Vegetable Oil
  • 1 cup Sour Cream
  • 1 ½ teaspoon Lemon Zest from 2-3 Fresh Lemons
  • 1 ½ Tablespoons Poppy Seeds


  • cup Powdered Sugar
  • 1 Tablespoon Lemon Juice
  • ½ teaspoon Lemon Extract
  • ½ teaspoon Vanilla Extract


  • Preheat oven to 350 degrees F. Grease and flour a 9-10 cup bundt cake pan.
  • In a medium bowl, sift together the flour, baking powder, and salt.
  • In a large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil, poppy seeds, vanilla, and lemon extract.
  • Add the flour mixture to the egg mixture. Stir until combined.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool for 5-10 minutes.
  • Put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
  • Make the glaze by whisking together the powdered sugar, lemon juice, lemon extract and vanilla extract. Add more lemon juice if necessary to reach your desired consistency.
  • Drizzle the glaze over the cake and let it set up before slicing to serve.
  • Serve wit a dollop of whipped cream and some fresh raspberries. Enjoy!


Calories: 282kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 131mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg