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Lemon Poppy Seed Buttermilk Cake Recipe

This buttermilk cake is lemony and moist and loaded with poppy seeds. It’s topped with a buttermilk caramel glaze and is downright delicious.

Prep: 20 minutes | Cook: 50 minutes | Serves: 8

Lemon Poppy Seed Cake



  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 cup butter (1 ½ sticks) softened
  • 2 cups white sugar
  • 3 eggs
  • Juice from 2 lemons
  • 3/4 cup buttermilk
  • lemon zest from 2 lemons
  • 1/2 cup poppy seeds


  • 1/4  cup  sugar
  • 1/4  teaspoons  baking soda
  • 1/8  cup  buttermilk
  • 1 tablespoon  butter
  • 1  teaspoon  light corn syrup
  • 1/2  teaspoon  vanilla extract


  1. Preheat oven to 350 degrees F.   Grease and flour a bundt pan*.
  2. Sift together flour, baking soda, and salt. Set aside.
  3. In a large bowl of mixer*, cream butter and sugar until light and fluffy. Beat in eggs, one at a time.  Beat in lemon juice.
  4. Alternate adding the buttermilk and sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon zest and poppy seeds. Pour mixture into prepared pan and smooth top.
  5. Bake  for 50 minutes or until a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pan.
  6. Prepare glaze right after cake is removed pan.  Combine first 5 ingredients in saucepan over medium-high heat.  Bring to boil.  Remove from heat, add vanilla and pour over warm cake.

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