Lemon Poppy Bundt Cake

You guys all know how much I love cake and anything that contains lemon. From her blog, Call Me Cupcake, Linda Lomelino's lemon poppy bundt cake is right up my alley. It's soaked in lemon syrup and topped with a blueberry glaze. The presentation is simple and the colors are really nice together. Happy Baking! -Callie


Serves 8
You can also bake this cake in a loaf pan! If you’re baking in a vintage cake pan, make sure to check doneness before removing the cake from the oven. I had to bake it for almost 70 minutes when using a vintage pan, , whilst in a new pan it only took 47 minutes.



  • 210 g (1 1/2 cups) all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 225 g (1 cup) granulated sugar
  • 2 tbsp. finely grated lemon zest (from about 2 lemons)
  • 125 g (slightly more than 1 stick) softened salted butter
  • 3 large eggs
  • 100 ml (1/3 cup + 1 1/2 tbsp) heavy cream
  • 3 tbsp. fresh lemon juice
  • 3 tbsp. poppy seeds


  • 1/4 cup fresh lemon juice
  • 55 g (1/4 cup) granulated sugar


  • 3/4 tsp. freeze dried blueberry powder
  • 1 tbsp. fresh lemon juice
  • 75 g (1/2 cup) powdered sugar
  • 1-2 tbsp. milk
  • Poppy seeds, for topping



  1. Preheat oven to 175°C (350F). Grease and flour a 6 cup (1 1/2 litre) bundt or loaf pan.
  2. In a medium bowl, mix together flour, baking powder and salt. Set aside.
  3. Place the sugar in a large bowl. Add the finely grated lemon zest and rub together until sugar is fragrant and zest is incorporated. Add the butter and beat until mixture is light and creamy, about 2-3 minutes. Add the eggs, one at a time, beating after each addition.
  4. In a small bowl, combine heavy cream and lemon juice. Add the flour mixture and cream mixture in additions to the butter mixture, beginning and ending with the flour, and stir until batter is smooth. Stir in the poppy seeds.
  5. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake on the lowest rack in the oven for 45-50 minutes (start checking doneness around 35-40 minutes, and cover the top with foil if the cake is browning too much) or until a cake tester comes out clean. While the cake is baking, you can prepare the syrup (instructions below). Let the cake cool in the pan for 5 minutes, then invert onto a cooling rack.


  1. Combine lemon juice and sugar in a saucepan. Place over medium high heat and stir until the sugar is dissolved. Set aside to cool.
  2. Brush the cake with the syrup while the cake is still warm, then let the cake cool completely. Place the cake on a cake stand or serving platter.


  1. Place blueberry powder in a small bowl. Add a little splash of the lemon juice and stir until a paste forms. Stir in the rest of the lemon juice and the powdered sugar. Add milk to desired consistency.
  2. Drizzle glaze over the cake and sprinkle poppy seeds on top.

Cake photography by Linda Lomelino 

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