Lemon-Poppy Seed Butter Cake

Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

The tang of lemons and the spicy crunch of poppy seeds. Perfect.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Butter and flour a Bundt pan.
  3. Sift flour, baking powder, soda and salt into a bowl.
  4. Beat butter at high speed until light and fluffy, about 3 minutes.
  5. Add sugar in 2 additions, beating for 2 minutes after each addition.
  6. Beat in lemon zest, vanilla, and egg yolks and beat until light-colored.
  7. On low speed, beat in flour in 3 additions and buttermilk in 2, beginning and ending with flour.
  8. Stir in poppy seeds.
  9. Beat whites separately until foamy.
  10. Add pinch of salt; continue beating until firm, not stiff peaks form.
  11. Stir ¼ of whites into batter to lighten; then fold in remaining whites.
  12. Pour into prepared pan.
  13. Bake in lower third of oven for about 55 minutes.
  14. At serving time, sprinkle with icing sugar.


Most Helpful

this is delicious and lookes lovely on a platter sprinkled with sugar. the cake is light and buttery with a nice crunch from the poppy seeds. my family loved this

chia May 28, 2003

I made this for a colleague's birthday at work and everyone raved about it for hours after! I served the cake with a glaze made of the juice of the lemons I zested for this recipe: about 2 tablespoons lemon juice / 1 cup sifted icing sugar. I also substituted the all-purpose flour for pastry whole wheat flour (and substracted 1 tablespoon flour for each cup). Delicious! Will definetly keep this recipe at hand!

Pretty Flower November 17, 2009

Another winning cake Ev! This cake rises beautifully when baked, I used 1-1/4 cups buttermilk as the previous reviewer mentioned that the batter was thick. Thanks for sharing!...Kitten:)

Kittencal@recipezazz May 06, 2006

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