There are 3 flavors packed inside this easy Poppy Seed Bundt Cake. Eggs, milk and oil keep this homemade cake ultra moist. Don’t forget the glaze!
I love baking with poppy seeds. They add such a pretty statement to cakes. Remember our coconut poppy seed cake? That’s one of my husband’s favorites. This cake today is one of my favorites!
Many times when the word “poppy seed” is brought up, it is thought to go with “lemon”. This cake does have a mild lemon glaze, but the base of this cake has three other flavors: vanilla, butter and almond. No lemon at all!
The three flavors make this easy from scratch cake just a little extra special. It’s easy to make! Let’s talk all about this Poppy Seed Bundt Cake.
Poppy seeds are little black seeds that are the seeds of the poppy plant. Easy, right? These seeds have been used for thousands of years.
You can find bottles of poppy seeds in the baking aisle of your grocery store right by all the spices and herbs. They are often pricey, so if you find a good deal, snag up a few bottles.
We often hear that poppy seeds can make you fail a drug test, but can are poppy seeds good for you at all?
Poppy Seeds are high in fiber so can help your digestive system. They also are high in magnesium, which is known to help you get a good night’s sleep.
Although many times cakes call for mixing the wet and dry ingredients separately, with this cake it is not necessary. Mix up the dry ingredients first, then add the wet ingredients into the dry in the same bowl.
We like to use a hand mixer so that the cake mixes up quickly. Scrape the sides of the bowl as needed so you’re sure to get all the ingredients mixed in well.
At the very end, fold in the poppy seeds. That’s all it takes!
You should always plan to fill a bundt cake pan about 2/3 of the way full. As you can see in the picture above, the cake definitely domed when it baked, but it did not spill over.
If your cake turns out like ours did above, simply slice off the domed part so that your cake will sit flat. (And by the way…those scraps are AMAZING and will be just the thing to tide you over until it is time to eat the real thing!)
The cake doesn’t have a lemon flavor, but the glaze does. You’ll use the three flavors that are in the cake (vanilla, butter and almond) in the glaze also, but then you’ll add fresh lemon juice.
This glaze gives the cake such a simple lemon flavor. It’s not overpowering at all.
We recommend mixing up this glaze right before you drizzle it on the cake so it doesn’t crust over and become “lumpy”.
There are so many beautiful bundt cake pans available today. We have about 12 that we rotate between.
This cake pan is from Nordic Ware and is called the Heritage Bundt Cake Pan. You can find it on Amazon. It’s beautiful!
The tricky thing with intricate bundt cake pans is that you have to be sure to grease them pans really well in order for them to come out cleanly. Make sure you get all the nooks and crannies!
This bundt cake is best stored at room temperature in an airtight container. We have a bundt cake carrier that we LOVE. It keeps the cake fresh and is also really easy to transport. See it here.