Easy Lemon & Poppy Seed Bundt Cake with Lemon Icing and Pistachios

Easy Lemon & Poppy Seed Bundt Cake with Lemon Icing and Pistachios – a super easy, light, and moist cake, packed with zesty lemon flavour. The addition of poppy seeds gives that lovely bit of crunch, while the pistachios add a delightful nuttiness and texture. This cake is perfect for all occasions and has that “wow” factor that makes it a real showstopper.

A Make-Ahead Bundt Cake with a Lemon Twist

This cake is not only delicious but also wonderfully easy to make. The moistness comes from the perfect balance of ingredients, while the lemony zing is just the right level of bright without being overpowering. And the best part? You can make it ahead of time! Whether you need a cake for a weekend gathering, a birthday, or a simple afternoon treat, this Easy Lemon & Poppy Seed Bundt Cake always delivers.

I’ve taken it to countless occasions, and every time, it’s been an instant hit. People always ask for the recipe – and now, you can have it too!

Lemon Icing & Pistachio Topping for Extra Flair

The lemon icing adds an extra burst of citrus sweetness, while the crunchy pistachios on top bring texture and colour, elevating this cake to something truly spectacular. It’s a cake that looks as good as it tastes and is perfect for those moments when you want to impress without too much fuss.

Why You’ll Love This Lemon & Poppy Seed Bundt Cake Recipe:

✔️ Easy to make – Simple ingredients, simple steps.
✔️ Lemon-packed flavour – A refreshing citrus kick in every bite.
✔️ Moist and light – The perfect texture, every time.
✔️ Make-ahead friendly – Great for busy bakers who want to prep in advance.
✔️ Showstopper presentation – Looks impressive, tastes even better.

The recipe is inspired by Michelle from A Latte Food. This is a great recipe to wow a crowd at easter! Another great one is this amazing Almond, Lemon & Blueberry Cake by Ottolenghi or this Almond, Honey, Lemon & Thyme Cake by Donna Hay.

Print Recipe

Lemon & Poppy Seed Bundt Cake with Lemon Icing and Pistachio's

(1 votes, average: 5.00 out of 5)

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Dessert, cake

By Saffron & A Latte Food – Serves: ± 12 slices

Prep Time: 20 minutes – Cooking Time: 50 minutes – Total Time: 1 hour and 10 minutes

Enjoy a refreshing twist with Easy Lemon & Poppy Seed Bundt Cake with Lemon Icing and Pistachios. A perfect showstopper for events.

Ingredients

• The cake
• 240 g butter, softened to room temperature
• 2 cups granulated sugar
• Zest of 1 lemon
• 4 eggs
• 3/4 tsp salt
• 2 tsp baking powder
• 2 3/4 cup all purpose flour
• 3 tbsp cornstarch
• 1/3 cup poppy seeds (optional)
• 1/2 cup milk
• Juice of 1 fresh lemon juice (±1/4 cup)
• 1/4 cup full fat yoghurt
• 1 tsp vanilla extract
• Lemon Icing
• 1 1/2 cups powdered sugar
• 2-3 Tbsp lemon juice (start with 2, add more if needed)
• Zest of 1 lemon
• Pistachios, peeled and roughly chopped (optional)

Instructions

The cake

1

Preheat oven to 180°C.

2

In medium bowl mix together the salt, baking powder, flour, cornstarch and poppy seeds. Set aside.

3

In a smaller bowl mix together the lemon juice, milk and vanilla extract. Set aside.

4

In a large bowl add the butter and mix with a standing mixer or handheld mixer until lighter in colour and fluffy, ± 2 minutes.

5

Add the sugar and lemon zest and mix until combined.

6

Add the eggs one at a time, make sure each is well incorporated before adding the next.

7

When done start adding the flour mix and the milk mix one by one, beginning and ending with the flour. Mix until everything is just combined.

8

Lastly add in the yoghurt and mix until just combined.

9

Grease your bundt cake pan well with butter and pour the cake mix evenly into the pan. Tap it on your counter a few times to even it out and get rid of any bubbles.

10

Bake for 50 - 55 minutes, or until a wooden skewer comes out clean (if there are a few moist crumbs stuck to it, that’s fine).

11

Allow to cool for about 10-15 minutes in the cake pan and then remove it, allow the cake to continue cooling on a wire rack or plate.

Lemon Icing

12

Whisk powdered sugar, lemon juice and lemon zest together. Set aside until the cake is cooled down and you're ready to serve

13

Sprinkle the chopped pistachio's over the cake to add colour and a lovely crunch.

14

Allow the icing to set, about 5 minutes, before serving.

15

Enjoy!