Lemon poppy seed cake is an American favorite. The refreshing taste of lemon and our crunchy Poppy Seeds come together in this classic cake. Ricotta cheese helps keep the crumb moist, while a sweet lemon glaze gives the cake a beautiful presentation.

Prep time: 0 min

Cook time: 75 min

Total time: 75 min

Glazed Lemon Poppy Seed Bundt Cake
Copyright Recipe © 2015 Woodland Foods


Makes 10 to 12 servings

  • 3 Cups All-Purpose Flour

  • 2 Teaspoons Baking Powder

  • 1/2 Teaspoon Baking Soda

  • 1 Cup (2 Sticks) Unsalted Butter, softened

  • 3/4 Teaspoon Kosher Sea Salt Flakes

  • 2 Cups White Sugar

  • 4 Large Eggs

  • 2 Large Egg Yolks

  • 1/4 Cup Lemon Zest

  • 6 Tablespoons Lemon Juice, freshly squeezed and divided

  • 1 Cup Ricotta Cheese

  • 1/4 Cup Poppy Seed

  • 1 Cup Powdered Sugar , sifted


  1. Position rack in lower one-third of oven and preheat to 350°F. Butter and flour inside of 10-inch Bundt pan.

  2. Combine flour, baking powder, baking soda and salt in medium mixing bowl, whisking to remove any lumps; set aside.

  3. Place butter in bowl of stand mixer fitted with paddle attachment. Beat on high speed until creamy and light. Add sugar, and beat until fluffy. Reduce mixer speed to medium-low, and add eggs one a time. Add lemon zest and 4 tablespoons lemon juice, then ricotta, beating until well incorporated. Stop mixer, and scrape down sides of bowl.

  4. Set mixer on low speed, and gradually add dry ingredients, mixing until just combined. Fold in Poppy Seeds.

  5. Pour batter into prepared pan, and bake 50 to 60 minutes, until tester inserted into cake comes out clean. Remove from oven, and cool in pan for 15 minutes.

  6. When pan is cool enough to touch, use rubber spatula to loosen edges of cake from pan and invert cake onto cooling rack to finish cooling.

  7. While cake cools, stir together powdered sugar and remaining 2 tablespoons lemon juice to form lemon glaze. When cake is completely cool, drizzle glaze over cake. Serve.