Pioneer Woman Lemon-Poppy Seed Cake

This refreshing Pioneer Woman Lemon-Poppy Seed Cake is made with fresh lemon zest, tangy buttermilk, unsalted butter, poppy seeds, and all-purpose flour. The result is a tender, moist, and bright Bundt cake with a delightful crunch in every bite. It’s a perfect spring dessert for any occasion, serving 10-12 people.

Pioneer Woman Lemon-Poppy Seed Cake Ingredients

For the Cake

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, at room temperature
• 2 tsp. vanilla extract
• 3 tbsp. lemon zest, plus 1/4 cup lemon juice
• 3 cups all-purpose flour
• 1 1/4 tsp. salt
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup buttermilk
• 1/4 cup poppy seeds
• Nonstick baking spray with flour

For the Glaze

• 1 cup powdered sugar
• 1 1/2 tbsp. lemon juice

How To Make Pioneer Woman Lemon-Poppy Seed Cake

1. Cream the butter and sugar: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract and lemon zest.
2. Combine dry and wet ingredients: In a medium bowl, stir together the flour, salt, baking powder, and baking soda. In a separate small bowl, stir together the buttermilk, poppy seeds, and lemon juice.
3. Alternate adding mixtures: With the mixer on low speed, add about one-third of the flour mixture to the butter mixture. Follow with half of the buttermilk mixture, then another third of the flour. Add the remaining buttermilk, and finish with the last of the flour mixture, mixing only until just combined.
4. Bake the cake: Liberally spray a 12-cup Bundt pan with nonstick baking spray that contains flour. Pour the batter into the prepared pan and spread it evenly. Bake for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.
5. Cool the cake: Let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely, which will take about 2 hours.
6. Make and add the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the completely cooled cake, allowing it to drip down the sides. Let the glaze set for at least 15 minutes before slicing.

Recipe Tips

• Use Baking Spray with Flour: For intricate Bundt pans, a nonstick baking spray that includes flour is the best way to ensure your cake releases perfectly. It gets into every nook and cranny better than the butter-and-flour method.
• Use Room Temperature Ingredients: The recipe calls for softened butter and room temperature eggs for a reason. These ingredients combine to create a smooth, uniform batter, which results in a more tender and evenly baked cake.
• Don’t Overmix: Once you begin adding the flour and buttermilk mixtures, mix on low speed only until the ingredients are just incorporated. Overmixing can make the cake dense and tough rather than light and tender.
• Cool Before Glazing: Make sure the cake is completely cool before you add the glaze. If the cake is even slightly warm, the glaze will melt and run off instead of setting into a beautiful, crisp coating.

What To Serve Lemon-Poppy Seed Cake

This classic lemon-poppy seed cake is wonderful on its own with a hot cup of tea or coffee. For a more complete dessert, serve a slice with a spoonful of fresh whipped cream or a small scoop of vanilla bean ice cream. A side of fresh berries, like raspberries or strawberries, also pairs beautifully with the bright lemon flavor.

How To Store Lemon-Poppy Seed Cake Leftovers

Refrigerate: To keep the cake moist, store it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze: This cake freezes very well without the glaze. Wrap the completely cooled, unglazed cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before glazing and serving.

Pioneer Woman Lemon-Poppy Seed Cake Nutrition Facts

Serving size: 1 slice (1/12 of cake)

• Calories: 425 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 310mg
• Total Carbohydrate: 57g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 5g

Frequently Asked Questions

What does buttermilk do in a cake? Buttermilk adds a slight tangy flavor that complements the lemon perfectly. Its acidity also reacts with the baking soda to help the cake rise, making it extra tender and moist.

Can I use a different pan if I don’t have a Bundt pan? Yes. You can bake this recipe in two 9×5-inch loaf pans. You will need to adjust the baking time, so start checking for doneness with a wooden pick after about 35-40 minutes.

My glaze is too thick or too thin. How can I fix it? A simple lemon glaze is easy to adjust. If it seems too thick, whisk in a few more drops of lemon juice until it reaches a drizzly consistency. If it’s too thin, simply whisk in a little more powdered sugar.

Do I need to soak the poppy seeds before baking? No, for this recipe there is no need to prepare the poppy seeds ahead of time. You can add them directly to the wet ingredients as instructed. They will soften slightly during baking and provide a pleasant, tender crunch.