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Zingy citrus lemon cake with poppy seeds drizzled with a fresh lemon icing – perfect for dessert on a summers evening!

Lemon and poppyseed is a delicious combination – lemon cake in general is delicious and light, yet poppyseed gives it an extra added flavour. Following on from my delicious lemon & poppyseed cupcakes I thought I should branch out and create a whole cake for it – and why not make it a bundt cake as they always look so good!

This recipe is super zingy and fresh and perfect for any citrus lovers – and the added aromatic flavour and crunch of the poppyseed’s makes it the perfect combination. With an added sharp yet sweet lemon icing too the top it creates the perfect spring, summer, autumn.. basically all year round dessert, and makes an amazing alternative to chocolate!

I decided to do a simple drizzle icing on top to create an extra sharp yet sweet flavour on it! My family (daily taste-testers) gave this recipe a massive thumbs up, so much so my mum took half of it to work with her to give to her work colleagues!

I have tried this cake with lemon & lime, and even blood orange and it is SERIOUSLY delicious – simple swap out the same amount of lemon for your other citrus alternative! The cake mix is incredibly easy to make, and I know bundt cakes can be terrifying, but as long as you grease and flour your tin well enough then it should be fine!

Lemon and Poppy Seed Bunt Cake!

Zingy citrus lemon cake with poppy seeds drizzled with a fresh lemon icing - perfect for dessert on a summers evening!
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Category: Cake
Type: Bundt Cake
Keyword: Lemon, poppyseed
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 15 slices
Author: Jane's Patisserie



  • 225 g unsalted butter
  • 300 g golden caster sugar
  • 4 eggs
  • 325 g plain flour
  • 50 g cornflour
  • 2 tsp baking powder
  • 175 ml whole milk
  • Zest of 2 lemons
  • 30 g poppy seeds


  • 300 g icing sugar
  • Juice of 1 lemon
  • Sprinkle of poppy seeds
  • Lemon zest


  • Preheat the oven to 180C/170C Fan and grease and flour a bundt tin for later
  • Combine your unsalted butter and golden caster sugar into a light fluffy mixture so it is creamed well together
  • Add your eggs, plain flour, cornflour, and baking powder and mix
  • Gradually add the milk as you do this – it should become a smooth and silky cake mixture
  • Fold in the poppy seeds and lemon zest to the mixture
  • Pour the mixture into the bundt tin and bake in the oven for 30-40 minutes or until golden on top and a skewer poked into the deepest part comes out clean
  • Remove from the oven and leave for 10 minutes then gently try and ease the cake out of the tin!
  • Once cooled, mix the icing sugar, lemon juice and water together to make an icing and pour the icing over the cake
  • Finish by sprinkling the poppy seeds over the top
  • ENJOY!


  • You can use all sorts of bundt tins but my favourite ones are Nordic Ware or Masterclass tins – They’re beautiful!
  • If you don’t have a bundt tin then just bake it in a normal cake tin and decorate in the same way, but the recipe is design for a bundt tin!
  • Depending on the type of tin you use it can affect the baking time - With the Masterclass tin it took 30 minutes, with the Nordic Ware it took nearer 40 minutes - so keep an eye on it after 30 minutes!
  • I used my masterclass 25cm fluted ring pan for this recipe



Find my other recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Victoria on May 16, 2022 at 8:44 pm

    Is this the same recipe you would use for an 8inch round tin for two layers or does the recipe need doubling? Thanks Jane. Xx

  2. ruby on May 8, 2020 at 3:08 pm

    Hi jane
    Thank you so much for the recipe .. This cake really comes out very soft and fluffy..My family loved it…
    thanks again.

  3. Tracey on August 17, 2019 at 11:22 am

    Hi Jane. Is this much nicer on the days it is made or could I bake it today for tomorrow? Thanks! Tracey
    Ps loving your recipes always!

    • Jane's Patisserie on August 18, 2019 at 8:52 am

      The cake easily lasts 3 days so it’ll be fine whenever!

  4. Erica Delany on May 5, 2018 at 12:37 pm

    Hi Jane, I made this lovely bundt cake for work colleagues and it was devoured in minutes! Just one question, would this cake be suitable for putting in the freezer and saving for an occasion, would it defrost well? Thanks a million, Erica x

    • Jane's Patisserie on May 5, 2018 at 12:56 pm

      Hiya! Yes it would! Basically all cakes freeze well. Just make sure its wrapped up well so its covered when frozen. x

  5. Christine Dowse on May 27, 2017 at 4:38 pm

    This cake looks amazing!! I’ll be looking to bake this later with my toddler, as you can imagine loves cakes!! Could you tell me how much water you put in for the icing please? Thank you! Xx

    • Jane's Patisserie on May 28, 2017 at 9:12 pm

      You can just add a spoonful at a time till you reach the desired consistency – there isn’t an exact amount x

  6. skd on May 25, 2015 at 6:53 am

    Looks incredibly delicious?

  7. arlingwoman on May 25, 2015 at 1:50 am

    Jane, I made your Berry Bakewell cake (finally) and it was easy and scrumptious! I took you at your word and dumped all the ingredients into the food processor. The only change I made was to use cake flour and add a tablespoon of baking powder. It has the loveliest, dense but light texture and the tart berries balance the sweetness. Thanks!

    • Jane's Patisserie on May 25, 2015 at 10:00 am

      Ohh I am so glad you liked it! And dont worry, i often use normal flour with baking powder too! 🙂

  8. Erica on May 24, 2015 at 2:28 pm

    Your cake looks delicious! I will definitely be trying this recipe!

    • Jane's Patisserie on May 24, 2015 at 2:46 pm

      Ohh thank you so much! I hope you like it!! 🙂

  9. Jane's Patisserie on May 24, 2015 at 12:44 pm

    Reblogged this on Jane's Patisserie and commented:

    Such a delicious cake for the Bank Holiday Weekend! Perfect for any occasion, and so citrusy and zingy!

  10. bunny and mimsey on March 17, 2015 at 6:22 am

    Hello Jane, a fellow Kiwi? I grew up in Christchuch! thanks for liking my post on Brandied Cherry Berry Friands, Have you tried making friands yet? They are so popular over here in Oz that every cafe has them. But they are often quite old and dry.

    Do do make this recipe as it ‘s so unbelievably easy but the friands look and taste really, really good. Friends and family will be impressed.

    I love my very old German bundt tin, alas it’s not nearly as pretty as yours, but I agree that any cake looks great when cooked in it.

    Happy Baking Mims

    • Jane's Patisserie on March 17, 2015 at 9:26 am

      Hi! I’m not a kiwi no, I’m from the south coast of the UK 🙂 and yes your friands looked delicious! And thanks!

  11. athousandtimestooshort on March 2, 2015 at 11:30 am

    I love the look of this! Have seen so many Bundt cakes recently, but this one makes me want to invest in a tin (just like yours, I hope – such a cool design) and get on with baking my first Bundt! I’ll definitely use your recipe when I do 🙂

    • Jane's Patisserie on March 2, 2015 at 11:35 am

      Awwh thank you so much!! I love bundt cakes but have only really started baking them again, such beautiful patterns from the tins!

  12. charmbutterfly19 on February 28, 2015 at 4:25 pm

    I need this in my life with coffee right now! Please send some to California lol

    • Jane's Patisserie on February 28, 2015 at 4:38 pm

      Thank you! I shall send it asap, but it might not be edible when it gets there!! Haha

    • charmbutterfly19 on February 28, 2015 at 4:47 pm

      The thought counts! Hahaha I appreciate it! <3 Maybe we can trade for cookie brownies! I have some on my page!

    • Jane's Patisserie on February 28, 2015 at 5:08 pm

      Nawwh ❤️ haha that sounds delicious!!

  13. Pamplemousse on February 26, 2015 at 10:20 pm

    What a gorgeous cake!

  14. cynthiamvoss on February 26, 2015 at 7:54 pm

    Looks like a perfect recipe for spring! What a beautiful cake! Love the pan. I have the Nordic ware heritage pan and its cakes look so pretty 🙂

    • Jane's Patisserie on February 26, 2015 at 8:03 pm

      It really is!! And thank you! Ooh I really want the Heritage one too, I love their Pans, the detail and patterns are amazing!

  15. Lunar on February 26, 2015 at 7:13 pm

    Have you ever tried making these in loaf pans? I have a recipe for blueberry lemon mini-loaves…the perfect size for sharing!

    • Jane's Patisserie on February 26, 2015 at 7:23 pm

      Yes I often make cakes in loaf pans, always good with a Sunday lunch 🙂

  16. Shannan on February 26, 2015 at 6:51 pm

    Wow yummy x

    • Jane's Patisserie on February 26, 2015 at 6:53 pm

      Thank you so much Shannan!! 🙂 x

  17. vannillarock on February 26, 2015 at 1:49 pm

    Love and lemon and poppyseed! Looks wonderful.

    • Jane's Patisserie on February 26, 2015 at 1:53 pm

      Thank you so much! And it’s such a good combination isn’t it!

  18. Stephanie Tania on February 26, 2015 at 1:12 pm

    Lemon and poppyseed are one of my favorite combinations. Definitely have to try this!

  19. thegoodlifeinthecity on February 26, 2015 at 12:43 pm

    It looks fantastic….well done!!

  20. daisyashcroft on February 26, 2015 at 10:47 am

    Looks absolutely delicious!x

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