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Moist Lemon Poppy Seed Bundt Cake Recipe with Easy Lemon Glaze and Edible Flowers

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A moist and tender lemon poppy seed Bundt cake with a zingy lemon glaze and decorated with edible flowers. Perfect for any occasion, this cake combines bright citrus flavor with a subtle crunch.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • Zest of 2 lemons (about 2 tbsp)
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • 2 tbsp poppy seeds
  • 1 tsp pure vanilla extract
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2–3 tbsp fresh lemon juice (for glaze)
  • 1 tsp lemon zest (optional, for glaze)
  • Edible flowers (pansies, violas, or marigolds) for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter and dust lightly with flour, tapping out the excess.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  3. In a separate bowl, whisk the sugar and eggs together until pale and slightly thickened (2-3 minutes by hand or 1 minute with a mixer).
  4. Slowly whisk in the melted butter, lemon zest, lemon juice, vanilla extract, and buttermilk until fully combined.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Avoid overmixing.
  6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently to release air bubbles.
  7. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Start checking at 40 minutes.
  8. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  9. Whisk powdered sugar, lemon juice, and lemon zest in a small bowl until smooth to make the glaze. Adjust consistency as needed.
  10. Drizzle the lemon glaze over the cooled cake and scatter edible flowers on top for decoration.

Notes

Use room temperature eggs and buttermilk for smooth batter. Avoid overmixing to keep cake tender. Let cake cool completely before glazing to prevent sogginess. Fresh lemon zest is essential for bright flavor. If no Bundt pan, use 9×5-inch loaf pan and adjust baking time. For dairy-free, substitute butter with coconut oil and buttermilk with almond or oat milk plus lemon juice. Poppy seeds can be toasted lightly for extra flavor but optional.

Nutrition

Keywords: lemon poppy seed cake, Bundt cake, lemon glaze, edible flowers, moist cake, easy dessert, spring dessert

Find it online: https://avabowls.com/moist-lemon-poppy-seed-bundt-cake-recipe-with-easy-lemon-glaze-and-edible-flowers/