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Overhead view of lemon bundt cake with poppyseeds. The cake has been sliced into and one slice is lying on it's side
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5 from 3 votes

Lemon Bundt Cake

This easy lemon bundt cake is brimming with poppy seeds, thyme, flavour and texture. The delicate lemon sponge is topped with classic crunchy lemon drizzle as well as a zesty lemon icing.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Baking, Dessert, Snack
Cuisine: British, Worldwide
Servings: 8
Calories: 367kcal


  • Small Bundt tin measuring approx 18cm Diameter and 8.5cm Height


For the Lemon Drizzle Bundt Cake

  • 175 g/ 6 oz Caster sugar
  • 175 g/ 6 oz Plain flour
  • 90 g/ 3 oz Butter - softened
  • 90 g/ 6 oz Greek yoghurt
  • 3 Eggs large, free-range
  • ¼ teaspoon Baking soda
  • Zest from 1 Lemon
  • 2 tablespoon Lemon juice
  • 1 ½ tablespoon Poppy seeds
  • 1 ½ tablespoon Fresh thyme leaves (stripped from stems)

For the Lemon Drizzle

  • 2 ½ tablespoon Lemon juice
  • 5 tablespoon Granulated sugar

For the Lemon Icing

  • 100 g/ 3 ½ oz Icing sugar
  • 1 ½ teaspoon Lemon juice
  • 1 ½ teaspoon Cold water


Make the Lemon and Poppy Seed Cake

  • Preheat the oven to 180C/ 350F/ GM 4
  • Prepare the bundt tin. I use a cake release spray to grease my bundt tin as it can easily coat every nook and cranny the average bundt tin can throw my way
  • Measure the sugar into a large mixing bowl and finely grate the zest from the lemon. Rub the lemon zest into the caster sugar to help release essential oils which will intensify the citrus aroma of this cake
  • Next, add the butter and cream the butter and sugar together, using electric beaters, until light and fluffy
  • Add the eggs, one at a time, beating well between each addition
  • Next add the Greek yoghurt and mix in
  • Stir through 2 tablespoon lemon juice along with the poppy seeds and thyme (if using)
  • Sift the flour with the baking soda and mix into the cake batter and then spoon into the bundt tin and bake for 35-40 minutes until golden and a cocktail stick comes out clean when poked into the cake
  • Let sit in the tin for 10 minutes, before inverting the tin over a cake rack and letting sit for 5 more minutes. Try to remove the tin. If the cake does not come out easily, give the tin a shake or tap to help it fall out of the tin (see my notes regarding this)
  • Once the cake is out of the tin proceed to the lemon drizzle stage

Add the Lemon Drizzle

  • Once the cake is ready, prick it all over with a cocktail stick. This helps the drizzle penetrate the cake
  • Mix the granulated sugar and lemon juice together and spoon over the cake whilst it is still hot. Leave to cool completely

Make the Lemon Icing

  • Once the cxake is cool, blend the icing sugar with the lemon juice and water to make a smooth paste that should fall off the spoon slowly. If it is too runny add a little more icing sugar. If it is too thick, add a drop lemon lemon juice or water
  • Spoon or pipe the lemon icing over the cake and garnish with fresh thyme and/ or lemon zest 
  • This cake keeps well in an airtight container for up to 4 days


Have you ever baked the perfect bundt cake only to have it fall apart when you try to unmold it from the tin? Me too. They are tricky beasts. But fear not, I have a few tips on how remove cakes from a bundt tin:
  1. Prepare your tin by greasing it thoroughly. I use a cake release spray to ensure that every inner surface, nook and cranny of the bundt tin is well greased
  2. Once cooked, let the cake rest for 10 minutes out of the oven
  3. Next, invert the cake tin over a cooling rack and leave for another 5 minutes
  4. After 5 minutes try to lift the tin – if you are lucky, it will just fall out
  5. If not, hold the side of the tin and the cooling rack and give the tin a few shakes from side to side to help ease it out
  6. Still no joy? Don’t’ despair – try tapping the tin firmly. To do this I put on my oven gloves and give a few thumps to the tin at every angle
  7. If the cake still refuses to budge put it back into the cooling oven for 2 minutes. The residual oven heat will often help the cake to re-soften and fall away from the sides of the pan
  8. Repeat steps 5-7 as necessary until the cake comes away from the tin


Calories: 367kcal | Carbohydrates: 61g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 144mg | Potassium: 71mg | Fiber: 1g | Sugar: 42g | Vitamin A: 439IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg