Lemon Poppy Seed Cake

"This recipe was given to one of my Uncles 25 years ago from a co-worker. It has been a much requested recipe in our family ever since. One of my favorites. *The secret to the lemony flavor is the thin glaze which sinks into the cake and then hardens and gives it a really nice texture. I love the bottom where the glaze is thickest!"
photo by Probably This photo by Probably This
photo by Probably This
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photo by Wildflour photo by Wildflour
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
Ready In:




  • Preheat oven to 350°F.
  • Grease a bundt pan.
  • Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
  • Bake for 45 minutes or until toothpick tests clean.
  • While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
  • When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
  • Allow cake to cool and then remove from the pan.

Questions & Replies

  1. Whu is no one asking where the lemon pudding goes??!!!!!
  2. I really do not understand how to apply the frosting to the cake. Is the idea that you pour the frosting on the bottom side of the cake while it is still in the bundt cake pan and it seeps down to the bottom of the pan to cover the top of the cake?
  3. Why would you not take the cake out of pan before you pour the glaze?? I guess I don’t see how you would get it to look so nice otherwise


  1. Incredibly easy and tastes great. Have also tried it without the poppy seeds and added fresh blueberries; kept the lemon glaze. Poured half the batter in the bundt pan, layered 1 pint of clean blueberries, and topped with remaining batter. Delicious.
  2. This is one of the most successful cakes I have ever made (I'm cake-making impaired I swear!)!! I took to a BBQ tonight and everyone had two pieces AND the host took the remaining cake and left me one itty-bitty piece to bring home tonight - which I have hidden and plan to eat all by myself!! I followed the directions and ingredients exactly - although I would flour the pan next time, cuz I did have a bit of trouble with sticking (that darn cake-making impairment I think). Next time (and I've already promised I would bring this cake again) I'll include the zest of the lemons in the cake batter or possibly some lemon extract to give the cake more of a lemony flavor. Truly wonderful lemon poppy seed cake this Spring.
  3. Delicious! We really loved this very moist, lemony cake. I used a lemon cake mix and the full amount of poppy seeds. Also, because my family LOVES lemon, I added 1/2 tsp. lemon extract to the cake batter and 1/4 tsp. to the glaze. This gave it the perfect lemon tang that we love. My family gave this delicious cake 2-thumbs up. Thank you for sharing this fantastic recipe...it is definitely a keeper!
  4. While the taste is fantastic, I struggled with getting the cake out of the pan once I put the glaze on it. I used individual bundt pans and followed the directions exactly. When I make this recipe again, I will remove the cakes from the pans first and then add the glaze. Thanks for a great recipe!!
  5. This recipe is a delicious and easy way to impress at a party! The process is incredibly simple but yields a cake that is quite beautiful, moist, and full of bright lemon flavor.


I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
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