lemon poppyseed bundt cake

Lemon Poppyseed Bundt Cake

Course Breakfast, Cake, Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Author Vicki Scharer - Bowsessed


For the cake

  • 4 eggs separated
  • 200 g icing sugar
  • zest and juice of one organic lemon
  • 260 g all-purpose flour
  • 3 tbsp ground poppy seeds
  • 2 tsp baking powder
  • pinch of salt
  • 150 ml heavy cream
  • 100 g butter melted

For the glaze

  • 100 g icing sugar
  • 2 tbsp lemon juice


  1. Preheat oven to 180°C. Grease and flour a ø 24 cm bundt cake pan.

  2. Beat eggs and sugar for 5 minutes until light and fluffy. Mix in the zest and juice of one lemon.

  3. Melt the butter and let it cool completely.

  4. In a separate bowl, whisk together flour, poppy seeds, baking powder, and salt. Mix in the dry ingredients alternating with the heavy cream until just combined. Fold in the cooled, melted butter.

  5. Pour the batter into the prepared pan and bake for 45 minutes. Let the bundt cool in the pan for 10 minutes before transferring it to a wire rack.

  6. To make the glaze, stir the sugar and lemon juice until smooth. Drizzle it over the cake.