Lemon Poppy Seed Bundt Cake

Total: 1 hr 30 min (includes cooling time)
Active: 20 min
Yield: 8 servings


2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature, plus more for the pan

2 1/2 cups all-purpose flour, plus more for the pan

1/4 cup poppy seeds

3 tablespoons lemon zest plus 1/3 cup lemon juice

2 teaspoons limoncello

4 large eggs, at room temperature, whisked

2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

Strawberry-Vanilla Glaze:

1 cup confectioners’ sugar

2 tablespoons strawberry jelly or preserves

1 teaspoon vanilla bean paste or extract

Zest of 1 lemon plus 2 tablespoons lemon juice

Yellow and pink sprinkles, for garnish


  1. For the lemon poppy seed bundt cake: Preheat the oven 350 degrees F. Butter and flour a bundt pan.
  2. Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
  3. In a stand mixer with a paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low, slowly add the butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium high and beat for 2 minutes until light and fluffy. Pour into the prepared bundt pan and smooth out the top.
  4. Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
  5. For the strawberry-vanilla glaze: Whisk together the confectioners’ sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with sprinkles.

SOURCE: Food Network, Jeff Mauro