Can you take a drug test after eating lemon poppy seed Bundt cake?

Yes, eating a lemon poppy seed Bundt cake can sometimes lead to a false positive on drug tests. That’s because poppy seeds naturally contain trace amounts of opiates like morphine and codeine. While the levels are very low and completely harmless, certain drug tests may detect them within a few hours after consumption. It’s rare, but if you're facing a test, it’s best to avoid poppy seeds just in case.

What is the secret to a moist Bundt cake?

The key to a moist lemon poppy seed Bundt cake is all in the method. Buttermilk adds essential moisture and richness. Using room temperature ingredients makes the batter mix more evenly for a smoother texture. Most importantly, the lemon syrup brushed over the cake while it’s still warm locks in moisture and intensifies the flavor. Don’t overbake, and cool the cake slowly for best results.

What happened to the Bundt cake mixes?

Bundt cake mixes haven’t disappeared, but they’ve become less common as more bakers turn to homemade recipes. Many pre-packaged mixes don’t perform well in Bundt pans, often lacking the structure or moisture needed. That’s why baking a fresh lemon poppy seed Bundt cake from scratch is so rewarding—you get full control over texture and flavor, without preservatives or shortcuts.

Why do lemon and poppy seed go together?

Lemon and poppy seed are a classic pairing because they offer a perfect balance. Lemon brings a bright, tangy flavor that cuts through the richness of the cake, while poppy seeds provide gentle crunch and a nutty finish. Together in a lemon poppy seed Bundt cake , they create a harmonious texture and taste that’s both refreshing and satisfying.

Lemon Poppy Seed Bundt Cake – Ultimate Moist Recipe (2025)

Description

This lemon poppy seed Bundt cake is full of fresh lemon flavor! Don’t skip the simple syrup; it’s the best part.

Ingredients

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)

1/4 cup (30g) cornstarch

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup poppy seeds

1 cup (226g) unsalted butter, softened to room temperature

1 and 3/4 cups (350g) granulated sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

Zest of 3 large lemons (about 1/4 cup, packed)

Juice of 2 large lemons (about 1/2 cup)

1 cup (240ml) buttermilk, room temperature

Lemon Simple Syrup:

1/2 cup (100g) granulated sugar

Juice of 2 large lemons (about 1/2 cup)

Lemon Glaze:

1 cup (120g) sifted confectioners’ sugar

Juice of 1/2 large lemon (or 2 tablespoons)

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Instructions

1. Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 10-inch Bundt pan.

2. Sift flour and cornstarch together in a large bowl. Whisk in salt, baking powder, baking soda, and poppy seeds.

3. Beat butter until smooth. Add sugar and beat until creamed. Scrape bowl as needed.

4. Add eggs and vanilla. Mix well. Add lemon zest and juice.

5. Alternate dry ingredients and buttermilk while mixing on low speed until just combined.

6. Pour batter into prepared pan. Bake 40–50 minutes until a toothpick comes out clean.

7. Cool for 10 minutes in the pan. Make the syrup: heat sugar and lemon juice until dissolved.

8. Invert cake on a rack. Spoon warm syrup over cake slowly. Let cool completely.

9. Make the glaze by whisking sugar and lemon juice. Drizzle over cooled cake.

10. Slice and serve.

Notes

Make Ahead: Cover and refrigerate cake up to 2 days before glazing. Freeze up to 2 months.

Use cake flour instead of flour + cornstarch if preferred.

Whole milk can replace buttermilk, but cake may be less moist.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 250mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg