Meyer Lemon Poppyseed Bundt Cake

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Brighten up your day with this sweet and delicious lemon Bundt Cake studded with poppyseeds and topped off with a tart Meyer Lemon Glaze.

A slice of lemon cake with the whole cake next to it.

It’s Meyer Lemon season and I’ve been using them as fast as I can get them!   I was lucky enough to have Melissa’s Produce ship me a few bags to use in my baking.

What are Meyer Lemons?

A Meyer lemon is a type of citrus fruit that is a cross between a lemon and either a mandarin or a sweet orange. It is named after Frank N. Meyer, who first discovered it in China in the early 20th century. Meyer lemons are smaller and rounder than traditional lemons, with a thin, smooth, deep yellow to orange skin. They are known for their sweeter, less acidic flavor compared to regular lemons.  They are used in both sweet and savory dishes and are popular in making lemonade, cocktails, and preserves.

In years past I haven’t been able to find them in stores but recently I’ve seen them in two of my grocery stores.  I’m hoping to pick up a few bags here or there to use throughout their season.   There’s nothing like a lemon dessert to brighten someone’s day.

I’ve made a lot of different Meyer lemon desserts but my favorite is probably my Meyer Lemon Scones.  They are great for breakfast or an afternoon snack.  I also love these homemade sweet and tart Meyer Lemon Bars.   When I want a lemon breakfast I tend to go for this incredible Meyer Lemon coffee cake.

A close up of a slice of lemon Bundt cake on a plate with a strawberry and fork on the plate.

In addition to desserts I’ve made several Meyer lemon cocktails like Meyer Lemon Bourbon Mules and a tasty Meyer Lemon Margarita. I’ve even used Meyer lemon in savory recipes like this Spiced Cauliflower with Meyer Lemons.

Today I wanted to use the Meyer lemons in a traditional lemon recipe.  One of my favorite lemon recipes is lemon poppyseed cake. I love the sweet and tart combination of the cake along with the little poppyseeds studding the cake.

I was going to make this cake in a loaf pan like I normally do but sometimes that makes it come out a little dense.   I wanted a lighter and fluffier cake so I opted for a Meyer Lemon Poppyseed Bundt Cake.

What is a Bundt Cake?

A Bundt cake is a type of cake that is baked in a Bundt pan.  A Bundt pan is a distinctive ring-shaped pan with fluted sides. The design of the pan gives the cake its shape which is typically round with a hollow center. Bundt cakes can be made with a variety of flavors and ingredients.  They are often served plain or dusted with powdered sugar.  They can also be frosted of have a glaze drizzled over top of them for added sweetness or decoration.

The great thing about Bundt cakes are that not only does the inside get nice and fluffy but the edges gets brown and firmer.  It makes for a really tasty cake.

Ingredients for making Lemon Poppyseed Bundt Cake.


  • all purpose flour
  • baking powder
  • baking soda
  • salt
  • salted butter (or you can use unsalted if you prefer)
  • granulated sugar
  • eggs
  • poppyseeds
  • vanilla bean paste (I used Taylor & Colledge Vanilla Bean Paste)
  • lemon extract paste (I used Taylor & Colledge Lemon Extract Paste)
  • Meyer lemons (you can use regular lemons but Meyer lemons give a better flavor)
  • milk (whole milk works best but you can use plant based milk)

To make the cake preheat the oven to 350 degrees.   Spray a Bundt pan with baking spray and set aside.   Baking spray generally has oil and flour in it so it helps prevent sticking in a Bundt pan.

In a large bowl combine the flour, baking powder, baking soda, and salt.  Set aside.

In another bowl cream together the butter and sugar until light and fluffy. Add in the eggs, vanilla paste, and lemon paste and mix well.

Add half the flour mixture to the butter mixture and mix until well combined.  Stir in the poppyseeds, lemon juice, lemon zest, and milk.  Mix slowly until combined.

Add the remaining flour and mix until everything is just combined.  Do not over mix the batter or it will make the cake dense.

A Bundt pan with cake batter in it.

Pour the batter into the Bundt pan and bake for 45-50 minutes.  Remove the cake and cool on a wire rack for 15 minutes.   Run a butter knife around the edges and around the center to make sure it will come out of the pan.  Turn it onto a wire rack and cool completely.

Can I freeze the Bundt Cake?

You can actually freeze an entire Bundt cake without it having a negative effect on the cake.   After the cake has completely cooled and before you add a glaze wrap the entire cake in plastic wrap making sure the whole cake is covered.  Place it in a freezer bag, remove any excess air, and freeze for up to 8 weeks.   Thaw in the refrigerator overnight when ready to use.

While I could have just left the cake as it was I opted to put on a glaze on top.   I went with a simple Meyer lemon juice and powdered sugar glaze.

It adds just the right amount of sweetness and tartness to the top of the cake.  It also adds a bit of decoration to the cake.

A golden brown Bundt Cake with a lemon in the middle.

The resulting cake has light lemon and is studded with poppyseeds.  It’s a pretty light yellow color and it tastes great.

It sweet with just a bit of tartness from the glaze and lemon juice.   This was the perfect cake to take to work on a cold day to brighten everyone’s mood.

Pin Image:   Text title, a front view of a slice of lemon cake with the Bundt cake behind it on a platter.

If you’ve tried my Meyer Lemon Poppyseed Bundt Cake or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:





A slice of lemon Bundt cake laying on a plate with the whole cake in the background.

Meyer Lemon Poppyseed Bundt Cake

A delicious Meyer Lemon Cake studded with poppyseeds and topped with a lemon glaze.
5 from 20 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Author: Hezzi-D


For the cake:

  • 3 c. flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 sticks butter
  • 2 c. sugar
  • 4 eggs
  • 2 Tablespoons poppyseeds
  • 1 Tablespoon vanilla
  • zest and juice of 4 Meyer lemons
  • 1 c. milk

For the glaze:

  • 1 c. powdered sugar
  • Juice of 1 Meyer lemon


  • Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray and set aside.
  • In a large bowl combine the flour, salt, baking powder, and baking soda. Mix well and set aside.
  • In another large bowl combine the butter and sugar. Beat until smooth.
  • Add in the eggs and stir until combined.
  • Add half the flour mixture to the butter mixture and mix well.
  • Add in the poppyseeds, vanilla, lemon juice and zest, and half the milk and stir well.
  • Add the remaining flour and milk and mix until combined.
  • Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for 15 minutes. Run a knife around the edges of the pan and turn onto a wire rack to cool completely.
  • In a small bowl whisk together the powdered sugar and lemon juice. Drizzle over the top of the cake.


Recipe adapted from Sally's Baking Addiction
A slice of lemon Bundt cake laying on a plate with the whole cake in the background.

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