>

Lemon Poppy Seed Bundt Cake

This post may contain affiliate links. Read the full disclosure here

Here is a recipe for a moist and tender Lemon Poppy Seed Bundt Cake with Lemon Cream Cheese Frosting showcasing a delicious fresh lemon juice, lemon zest, and poppy seed flavor.

This bundt cake recipe offers the most perfect balance of sweet and tart you’ll ever find. Neither flavor is overwhelming, but instead the perfect complement to the other.

The lemon poppy seed bundt cake is moist, tender, and full of fresh lemon flavor with a hint of poppy seed nutty crunch, perfect for any occasion.

And that lemon cream cheese frosting on top? Well, let’s just say it’s absolutely mouthwatering, and you’ll want to use the frosting recipe on everything.

A lemon poppy seed bundt cake topped with a creamy lemon cream cheese frosting on a cake plate. A cake server is lifting a big slice off of the plate.

Trust us this lemon cream cheese frosting is truly fantastic! It can be used on cakes, breads, cupcakes, cookies and this easy bundt cake recipe. It gives your lemony baked goods an extra wow factor.

One of the nice things about cream cheese frosting is you can make it days ahead of time.

And we have a especial place in our hearts for recipes we can make in advance.

A close up of a lemon bundt cake with lemon cream cheese frosting smothered over the top of it on a cake plate with 4 thin slices of lemon on the side.

lemon poppy seed bundt cake ingredients

  • gluten free all-purpose flour— we use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This blend contains xanthan gum. And we found purchasing it in bulk here saves us so much money. We have not tested this recipe using other gluten free flours. You may need to add more or less depending on how much liquid your all-purpose flour tends to absorb.
  • xanthan gum— omit if your all-purpose flour contains this or guar gum
  • baking powder— keep in mind this loses its potency after 6 months. We always recommend labeling new canisters with the date when they’re opened them to help keep track.
  • baking soda— same as above
  • salt
  • poppy seeds
  • dairy free butter— our go-to is Earth’s Balance Buttery Sticks. Their red box sticks are also soy free and vegan.
  • granulated sugar
  • large eggs
  • vanilla extract
  • lemon juice— fresh squeezed is best
  • lemon zest
  • vegetable oil— we use grapeseed oil
  • dairy free sour cream— there are several brands on the market. We’ve used Wayfare and Forager, both are soy free and vegan
  • nonstick spray
  • bundt pan— this recipe works perfectly for a 10 cup bundt pan like this one with handles or use two 8 x 8-inch baking pans
  • stand mixer— we prepare this cake mix in a stand mixer; a handheld mixer will work as well
  • optional bundt cake lemon glaze— another frosting idea is a simple 2-ingredient glaze listed under the “Notes” of the recipe card
  • this bundt cake recipe was inspired by a similar traditional recipe from the Live Well Bake Often website here

lemon cream cheese frosting ingredients

  • dairy free cream cheese— we use the Kite Hill Cream Cheese brand. This product is also soy free and vegan; click here to learn more about their ingredients and manufacturing process
  • dairy free butter— Earth Balance tasted great in this recipe; it’s also soy free and vegan
  • powdered sugar
  • vanilla extract
  • lemon juice— fresh squeezed lemon juice always tastes best in recipes
  • lemon zest— for the the recipe and to sprinkle around the top of the cake for a boost of flavor and color; it looks gorgeous on the cake. This can be omitted if needed.
  • stand mixer– we whip up this frosting quickly in a stand mixer with the paddle attachment. A handheld mixer will also work.
  • allow this frosting to set by refrigerating it for at least 20 minutes or overnight before icing the bundt cake. Otherwise the icing will run down the sides of the cake and form a glob around the bottom of the cake. It will be a total mess. You’ll find it tastes best when it’s been refrigerated, too.
  • this cream cheese frosting also makes a great topping for our Lemon Poppy Seed Bread recipe. YUM.

recipe guide and instructions

  • First, preheat the oven to 350°F. Lightly spray a 10 cup bundt cake pan and set aside.
  • Then in a large mixing bowl, combine the flour, xanthan gum if needed, baking powder, baking soda, salt, and poppy seeds. Set aside.
  • In a stand mixer with the paddle attachment or in a large mixing bowl with a handheld mixer, beat the butter and sugar until fluffy.
  • Add in eggs one at a time and the vanilla extract.
  • Now slowly mix in the lemon juice, lemon zest, and oil.
  • Lastly alternate mixing in the flour mixture and sour cream into the mixer. Combine just until incorporated.
  • Transfer the batter into the bundt cake pan. Use a spatula if needed to spread evenly.
  • Bake for 45 minutes or until a toothpick inserted into the cake comes out clean.
  • Remove from the oven and place on a cooling rack for an hour. Then invert the cake over your cake plate and allow the cake to transfer to the cake plate. Allow to cool completely before frosting.
  • While the cake cools, prepare the delicious frosting.
  • In a stand mixer or handheld electric mixer, beat the butter and cream cheese until fluffy.
  • Add the powdered sugar, vanilla extract, lemon juice, and zest. Again beat until combined, scraping down the sides as needed.
  • If frosting seems too thick, add in ¼ tsp of lemon juice. Frosting will be more on the runny side until it sets in the refrigerator.
  • Allow the frosting to set and nicely thicken up in the refrigerator for 30 minutes or overnight. This frosting can even be prepared 2 days ahead of time, refrigerated, and allowed to sit at room temperature on the countertop for 15 minutes before frosting the cake.
  • This cake can be baked and frosted a day before serving. Cover and refrigerate.
  • Top frosted bundt cake with fresh lemon zest the day of serving.
  • Cover any leftovers well and refrigerate up to 3 days.
A lemon bunt cake without frosting sitting on a large white cake plate.
A lemon bundt cake sitting on a large white cake plate topped with a luscious lemon cream cheese frosting next to 4 thin lemon slices.
A lemon poppy seed bundt cake topped with a creamy lemon cream cheese frosting on a cake plate. A cake server is lifting a big slice off of the plate.

do poppy seeds go bad

Commercially sold poppy seeds come with “best before” dates. However, you can get years of extra shelf life if you store them properly.

They usually retain their quality for about three to four years at room temperature, but you can extend that period by storing them in the fridge.

should poppy seeds be refrigerated

Most spices will be happier when stored in a cabinet. Sesame seeds, poppy seeds, and a few other spices are the exception. These do better in the fridge.

should I use fresh squeezed lemon juice or bottled

There is a noticeable taste difference in any recipe when you use fresh squeezed lemon juice. We enjoy fresh lemons so often in our home we’ve purchased this handheld citrus juicer to save us time and money.

A slice of lemon poppy seed bunt cake with cream cheese frosting on a serving plate with 2 thin slices of lemon.

more recipes you’ll love

  • lemon streusel bars— if you’re a lemon fan, these decadent and addictive layer bars are a must.
  • mini blueberry galettes— here’s another easy homemade recipe. Easier than preparing a pie crust, these warm, rustic galettes are mouthwatering with fresh blueberries, a hint of lemon, and a dollop of dairy free ice cream or whipped topping on top.
  • peanut butter brownies— these are always a hit with the perfect combination of fudgy chocolate brownie and peanut butter swirls

lastly

You’ll find this sweet, luscious, frosted Lemon Poppy Seed Bundt Cake will bring sunshine to even the coldest days.

The fresh lemon will awaken the senses while the poppy seeds add a beautiful speckled appearance to the cake and a slight nutty flavor.

Have you visited more recipes on our website? Start here if you haven’t.

You’ll find delicious homemade recipes for every meal, holiday, and party occasion. And check out our tips for camping and for flying in this TSA Approved Snacks guide.

Follow along on Facebook, Pinterest, and Instagram.

Like and comment often to keep seeing our new recipes, new product alerts, and other helpful tips to eat well in your feed.

We don’t want you to miss out on the best of eating gluten and dairy free.

Eat well and feel well,

Jill

Lemon Poppy Seed Bundt Cake

Course: Dessert
Keyword: Dairy Free, Gluten Free, soy free
Servings: 12 slices
Author: Eating Gluten and Dairy Free

Ingredients

Bundt Cake Ingredients

  • 2⅔ c gluten free all-purpose flour suggestion in post
  • 1 tsp xanthan gum omit if flour blend contains this or guar gum
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 3 tbsp poppy seeds
  • ¾ c dairy free butter room temperature, suggestion in post
  • 2 c granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • c fresh squeezed lemon juice
  • 2 tbsp lemon zest
  • ¼ c vegetable oil
  • 1 c dairy free sour cream suggestion in post

Lemon Cream Cheese Frosting

  • ¼ c dairy free butter room temperature, suggestion in post
  • 4 oz dairy free cream cheese room temperature, suggestion in post
  • 2 c powdered sugar
  • ½ tsp vanilla extract
  • 2 tsp fresh squeezed lemon juice fresh lemon juice is best
  • tsp lemon zest, divided ½ zest for in the frosting recipe, sprinkle 1 tsp or more around the top of the frosted cake

Instructions

Bundt Cake Instructions

  • First, preheat oven to 350°F. Lightly spray a 10 cup bundt cake pan and set aside.
  • Then in a large mixing bowl, combine the flour, xanthan gum if needed, baking powder, baking soda, salt, and poppy seeds. Set aside.
  • In a stand mixer with the paddle attachment or in a large mixing bowl with a handheld mixer, beat the butter and sugar until fluffy.
  • Add in eggs one at a time and the vanilla extract.
  • Now slowly mix in the lemon juice, lemon zest, and oil.
  • Lastly alternate mixing in the flour mixture and sour cream into the mixer. Combine just until incorporated.
  • Transfer the batter into the bundt cake pan. Use a spatula if needed to spread evenly.
  • Bake for 45 minutes or until a toothpick inserted into the cake comes out clean.
  • Remove from the oven and place on a cooling rack for an hour. Then invert the cake over your cake plate and allow the cake to gently transfer to the cake plate. Allow to cool completely before frosting.

Frosting Instructions

  • While the cake cools, prepare this delicious frosting.
  • In a stand mixer or handheld electric mixer beat the butter and cream cheese until fluffy.
  • Add the powdered sugar, vanilla extract, and lemon juice and zest. Again beat until fluffy.
  • If frosting seems too thick, add in ¼ tsp of lemon juice. Frosting will be more on the runny side until it sets in the refrigerator.
  • Allow the frosting to set and nicely thicken up in the refrigerator for 30 minutes or overnight. This frosting can even be prepared 2 days ahead of time, refrigerated, and allowed to sit at room temperature on the countertop for 15 minutes before frosting the cake.
  • Sprinkle fresh lemon zest on the frosted bundt cake the day of serving.
  • This cake can be baked and frosted a day before serving. Cover leftovers well and refrigerate up to 3 days.

Notes

An optional glaze is– 1 cup powdered sugar with 3 tbsp fresh lemon juice. Combine and drizzle over a cooled cake. Add more powdered sugar to thicken the glaze to your desired consistency.
.

No Comments

Leave a Comment

Recipe Rating