Lemon Poppy Seed Coffee Cake

This lemon poppy seed coffee cake is the bright, buttery Easter brunch cake everyone asks for seconds of. Tender lemon cake studded with poppy seeds and drizzled with sweet lemon glaze.

Moist, lemony bundt cake with just enough poppy seeds to add texture and visual interest. The lemon glaze soaks into the warm cake and adds extra brightness and sweetness. It’s fancy enough for Easter brunch but easy enough to make any Sunday morning.

This post may contain affiliate links.

Why You’ll Love This

• Bright Lemon Flavor – Fresh lemon juice and zest throughout
• Perfect for Easter Brunch – Elegant bundt presentation
• Make-Ahead Friendly – Bake the night before, glaze before serving
• Moist & Tender – Sour cream keeps it perfectly soft
• Classic Coffee Cake – Pairs perfectly with morning coffee

Shop This Recipe

To make this Lemon Poppy Seed Coffee Cake, you’ll need:

• Bundt Pan – Standard 10-12 cup size. This is one of the top rated Bundt pans, and will last you for years.
• Citrus Zester – For fresh lemon zest
• Poppy Seeds – Find in the spice aisle
• Sour Cream – Full-fat for best texture

Greta

Lemon Poppy Seed Coffee Cake

Moist lemon bundt cake with poppy seeds and sweet lemon glaze. Perfect for Easter brunch or spring gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 8

Course: Breakfast, Dessert

Ingredients Equipment Method

Ingredients

  

For the Cake:

• Non-stick cooking spray
• 1 c. unsalted butter softened to room temperature
• 1¼ c. granulated sugar divided
• 1 t. real vanilla extract
• 3 large eggs room temperature
• ⅓ c. fresh lemon juice
• ¾ c. sour cream
• 4 c. all-purpose flour
• 1¼ t. baking soda
• 1¼ t. baking powder
• 2 T. poppy seeds
• 1 T. lemon zest preferably organic

For the Lemon Glaze:

• 1 c. powdered sugar
• ⅛ c. whole milk add more if needed
• 1 T. fresh lemon juice

Equipment

• Bundt Pan

Method

 

1. Position oven rack in center and preheat to 350°F. Spray a standard bundt pan generously with non-stick cooking spray, getting into all the grooves.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, 2-3 minutes.
3. Add vanilla, eggs, lemon juice, and sour cream. Mix until smooth.
4. In a separate bowl, combine flour, baking soda, baking powder, poppy seeds, and lemon zest.
5. Slowly add dry ingredients to wet ingredients, mixing just until smooth. Don’t overmix.
6. Transfer batter to prepared bundt pan, spreading evenly.
7. Bake 45-50 minutes until golden brown on top and a toothpick inserted in center comes out clean.
8. While cake bakes, make glaze: Whisk together powdered sugar, milk, and lemon juice until smooth. Add more milk a teaspoon at a time if too thick.
9. Remove cake from oven and place pan on wire rack. Cool 30-40 minutes.
10. Invert cake onto serving plate. Drizzle with lemon glaze right before serving.

Tips & Variations

Supper & Sage Tip: Spray your bundt pan REALLY well, getting into every groove and crevice. Bundt cakes love to stick. If you’re nervous, spray it, dust with flour, then tap out excess – double insurance against sticking!

For perfect bundt cake:

• Room temperature butter and eggs = smooth batter
• Don’t overmix once flour is added or cake gets tough
• Cool 30-40 minutes before inverting or it may break
• If cake sticks, let it cool 5 more minutes and try again
• Tap pan gently on counter before inverting

Poppy seed tips:

• 2 tablespoons = visible but not overwhelming
• Want more? Increase to 3 tablespoons
• Fresh poppy seeds have better flavor (check the expiration date)
• Store poppy seeds in the fridge or freezer to keep fresh

Glaze variations:

• Too thick? Add milk 1 teaspoon at a time
• Too thin? Add more powdered sugar
• Want more lemon? Add extra ½ tablespoon lemon juice
• Make it thicker for dramatic drizzle effect

Make ahead:

• Bake cake the night before, wrap tightly, store at room temp
• Glaze right before serving for best appearance
• Cake stays moist for 3-4 days

Frequently Asked Questions

Q: Can I use a different pan? A: Bundt pan is traditional, but two 9-inch round cake pans work (reduce bake time to 30-35 minutes).

Q: My cake stuck to the pan. Help! A: Next time spray more generously. For stuck cake, place hot pan on damp towel for a few minutes to steam it loose.

Q: Can I make this without poppy seeds? A: Yes! It becomes a plain lemon coffee cake, still delicious.

Q: The glaze is too thin and running off. A: Add more powdered sugar to thicken it. Glaze should be thick but pourable.

More Recipes You’ll Love

• Bacon Cheddar Breakfast Casserole – A savory brunch option that balances the sweetness of coffee cake.

• Vanilla Chai Latte – Warm spices and creamy sweetness pair beautifully with lemon and poppy seed.

• Crustless Mini Bite-Sized Cheesecakes – Perfect for building a spring brunch or dessert spread.

• Carrot Cake Smoothie – A lighter, spring-inspired option for breakfast or afternoon treats.

• No-Bake Chocolate Chip Walnut Energy Balls – A quick, snackable option when you want something sweet but simple.

• Chunky Chocolate & Walnut Easter M&M Cookies – Another festive baking option that’s perfect for sharing.

Bright lemon flavor, tender crumb, sweet glaze, and a beautiful bundt presentation. This lemon poppy seed coffee cake is the Easter brunch centerpiece that makes hosting look effortless.