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A glazed Lemon Poppy Seed Cake on a cake stand with a slice cut out and placed on a plate.
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Lemon Poppyseed Bundt Cake

This Lemon Poppyseed Cake is soft, buttery, and lightly citrusy. Made with ricotta for moisture and just enough lemon for a bright flavor.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 513kcal
Author Ana Frias

Ingredients

For the Cake

  • 3 cups (360 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (227 grams) 2 sticks unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 2 Tablespoons lemon zest
  • ⅓ cup lemon juice
  • 1 cup (250 grams) ricotta
  • 2 teaspoons poppy seeds + more for topping.

For the glaze

  • 1 ½ cups powdered sugar sifted
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • 2 Tablespoons milk

Instructions

Make the cake

  • Prep the pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan well.
  • Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream butter & sugar: In a large bowl, beat the softened butter with a hand or stand mixer until light and fluffy. Add the sugar and beat again until fluffy and well blended.
  • Add eggs: Beat in eggs one at a time, then mix in the yolks. Stir in lemon zest, juice, and ricotta.
  • Combine & fold: Add the flour mixture and mix just until combined—don’t overmix. Fold in the poppy seeds with a spatula.
  • Bake: Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
  • Cool: Let the cake rest for 10 minutes in the pan, then invert onto a wire rack and cool completely.

The Glaze

  • In a small bowl, whisk vanilla bean seeds with powdered sugar and milk until smooth. Drizzle over the cooled cake.

Notes

If you like a more intense lemon flavor I would recommend you increase the lemon juice by 2 tablespoons or 1/2 tablespoon of lemon zest.

Nutrition

Serving: 1slice | Calories: 513kcal | Carbohydrates: 72g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 329mg | Potassium: 37mg | Fiber: 1g | Sugar: 48g | Vitamin A: 13IU | Calcium: 46mg | Iron: 2mg