Go Back
+ servings
Lemon poppy seed cake sitting on a cake stand covered in cream cheese frosting.
Print Recipe
5 from 1 vote

Lemon Poppy Seed Cake

This moist and fluffy lemon and poppy seed cake is baked in a bundt pan. This easy to make cake is topped with a cream cheese lemon glaze and extra lemon zest.
Prep Time30 minutes
Cook Time35 minutes
Cooling Time1 hour 30 minutes
Total Time2 hours 35 minutes
Servings: 12 people
Calories: 200kcal


  • ¾ cup Unsalted butter room temperature
  • ½ cup Oil vegetable or canola
  • 1 ½ cups White granulated sugar
  • 1 ¼ cup Sour cream room temperature
  • 4 Large lemons zested
  • 2 ½ tablespoon Lemon juice
  • 4 Large eggs room temperature
  • 2 ½ cups Cake flour
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 ½ teaspoon Cornstarch
  • 3 ½ tablespoon Poppy seed
  • ½ cup Milk room temperature

Cream Cheese Lemon Glaze

  • 4 oz Cream cheese room temperature
  • ½ cup Powdered sugar sifted
  • 1 tablespoon Lemon juice
  • 2 tablespoon Milk
  • 1 Lemon zested for garnish


  • Preheat oven to 350F and spray a 10 inch bundt pan with non stick spray.
  • In a medium bowl, sift together cake flour, baking powder, baking soda, cornstarch, and salt. Set aside.
  • Use a mixer with a whisk attachment to cream together butter, oil, and sugar. It will be very light in color and fluffy.
  • Add in sour cream, lemon zest, and lemon juice. Mix until all combined. Then, add in eggs one at a time. Don't over mix. Once thoroughly combined, stop mixing.
  • Add ⅓ of the dry ingredients. Add in ½ of the milk. Mix until almost combined. Add in the next ⅓ of the dry ingredients and the rest of the milk. Mix until almost combined again. Add in the rest of the dry ingredients. Mix until thoroughly combined.
  • Take the bowl off the mixer, use a rubber spatula to scrape the bowl and make sure it is all mixed. Pour batter into bundt pan.
  • Bake for 30-40 minutes. The cake is done when the edges are golden brown and when a toothpick is inserted it comes out clean.
  • Let the cake sit in the pan for 45 minutes. Then, flip it onto a cooling rack. Allow the cake to cool completely before frosting.

Cream Cheese Lemon Glaze

  • Use a mixer with a paddle attachment, and beat cream cheese for 2 minutes until light and fluffy.
  • Add in sifted powdered sugar on low. Then, add in lemon juice and milk.
  • Beat for another 2 minutes until the glaze is smooth. If the glaze is too thick to pour, add an extra tablespoon of milk and beat again.
  • Pour glaze all over the bundt cake. Top with lemon zest. Store in the fridge until ready to serve.


For high altitude baking- add an extra 2 ½ tablespoon of cake flour and an extra ¼ cup of sour cream.


Calories: 200kcal