Ina Garten Lemon Poppyseed Cake

Ina Garten’s Lemon Poppy Seed Cake is a Bundt cake made with poppy seeds, lemon zest, and buttermilk, and glazed with a tangy lemon syrup. This moist Bundt cake is perfect as a dessert with a scoop of vanilla ice cream or breakfast with a cup of hot tea. This Ina Garten Lemon Poppy Seed Cake recipe is from the Barefoot Contessa “Make It Ahead” cookbook.

Ina Garten Lemon Poppyseed Cake Ingredients

• 1 cup buttermilk
• 1/3 cup poppy seeds
• Nonstick baking spray with flour (e.g., Baker’s Joy)
• 1/2 pound unsalted butter, room temperature
• 2 1/2 cups granulated sugar
• 4 extra-large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup lemon zest (from 4-5 large lemons)
• 2 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup lemon juice

Lemon Glaze Ingredietns:

• 1 cup confectioners’ sugar
• 1 1/2 tbsp lemon juice

How To Make Ina Garten Lemon Poppyseed Cake

1. Preparation: Mix buttermilk and poppy seeds in a cup. Let it sit for 2 hours. Preheat your oven to 350°F. Spray a Bundt pan with nonstick baking spray.
2. Creaming: In a mixer, blend butter and 2 cups sugar until fluffy. Add eggs one by one, followed by vanilla and lemon zest. Scrape the sides of the bowl as needed.
3. Dry Ingredients: In a separate bowl, sift together flour, cornstarch, salt, baking powder, and baking soda.
4. Mixing: Add 1/4 cup lemon juice to the buttermilk mix. Alternate adding the flour mix and buttermilk mix to the creamed butter, starting and ending with flour.
5. Baking and Glazing: Pour batter into the pan and bake for 40-50 minutes. Make a lemon syrup by heating 1/2 cup sugar and 1/2 cup lemon juice. Pour this over the cake once it’s out of the oven. Let it cool for 30 minutes. For the glaze, mix confectioners’ sugar and lemon juice, and drizzle over the cake.

How Many Poppy Seeds In A Lemon Poppy Seed Cake?

According to Ina Garten’s recipe, you will need 1/3 cup of poppy seeds for a Bundt cake that serves 10 to 12 people. But as a rule, remember, use about 1/3 cup for one lemon loaf.

Lemon Poppy Seed Cake Variations

• Gluten-Free Version: To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to also use gluten-free baking powder and baking soda.
• Vegan Version: For a vegan take, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use vegan butter and a plant-based milk like almond or oat milk for the buttermilk.
• Blueberry Version: To add a fruity twist, fold in 1 cup of fresh blueberries into the batter before pouring it into the Bundt pan.

Storing Lemon Poppyseed Cake

• Room Temperature: Store in an airtight container for up to 3 days.
• Fridge: Keep in an airtight container for up to 1 week.
• Freezer: Wrap tightly and store for up to 3 months.

Lemon Poppyseed Cake Nutrition Facts

Serving Size: 1 of 12 servings

• Calories: 512
• Total Fat: 19 g
• Saturated Fat: 11 g
• Carbohydrates: 79 g
• Dietary Fiber: 2 g
• Sugar: 52 g
• Protein: 7 g
• Cholesterol: 111 mg
• Sodium: 295 mg

Try More Ina Garten Cakes:

• Ina Garten Lemon Angel Food Cake
• Ina Garten German Chocolate Cake
• Ina Garten Flourless Chocolate Cake
• Vanilla Cream Cheese Pound Cake
• Ina Garten Carrot Cake