Lemon Poppy Seed Polish Bundt Cake (Piegus)
A bright, buttery citrus cake filled with poppy seeds and finished with a tangy lemon frosting.
There are certain cakes that just belong to specific moments—and for me, this lemon poppy seed Polish bundt cake, known as Piegus, is one of them. Growing up, this was the kind of cake that would quietly appear on the table around the holidays, especially Easter, sitting alongside other homemade desserts and somehow always disappearing faster than expected. It’s simple, unfussy, and deeply nostalgic in the best way.
I actually made this cake for Easter this year, and the second I smelled the lemon and vanilla coming through the kitchen, it instantly brought me back. There’s something about that combination of bright citrus and soft, buttery crumb that feels both comforting and fresh at the same time. And the poppy seeds? They give the cake its signature look and just enough texture to make every bite a little more interesting.
In Poland, piegus is a true dessert staple. It’s not overly sweet, not overly rich—just perfectly balanced, which is exactly why it shows up at so many gatherings. It’s the kind of cake you can serve after a big meal, with coffee in the afternoon, or even slice into the next morning without thinking twice. It doesn’t try too hard, and it doesn’t need to.
And while it’s rooted in tradition, this cake feels just as perfect for spring and summer as it does for holidays. The lemon keeps it light and bright, the glaze adds just the right touch of sweetness, and the overall texture stays soft and tender for days. It’s one of those recipes you make once and then keep coming back to—not just for special occasions, but whenever you want something simple, beautiful, and really, really good.
What You’ll Need
- Unsalted butter
- Granulated sugar
- Vanilla sugar
- Eggs
- All-purpose flour
- Baking powder
- Poppy seeds
- Lemon zest
- Fresh lemon juice
- Lemon extract
- Salt
- Powdered sugar
- Breadcrumbs
Tips for the Best Piegus
- Whip your egg whites properly
Stiff peaks are key for that light, airy texture. - Fold gently
This keeps the batter fluffy instead of dense. - Don’t skip the breadcrumbs
This is a traditional method that helps the cake release perfectly from the pan. - Use fresh lemon juice
It makes a huge difference in flavor. - Glaze while slightly warm
It helps the glaze settle beautifully over the cake.
Why This Cake Is So Loved in Poland
- It’s simple, classic, and not overly sweet
- The poppy seeds give it a signature look and texture
- It pairs perfectly with coffee or tea
- It’s a holiday staple, especially around Easter
- It feels both traditional and timeless, passed down through generations
Ingredients
Cake
- ⅔ cup unsalted butter
- ¾ cup granulated sugar
- 1 packet vanilla sugar
- 4 large eggs, separated
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ cup organic poppy seeds
- 1–2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon Polish oil-based lemon extract
- Pinch of salt
For the Pan
- Butter, for greasing
- 2 tablespoons breadcrumbs
Lemon Buttercream Frosting
- ½ cup unsalted butter, room temperature
- 1¼ cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1½ teaspoons heavy cream
- 1 tablespoon lemon zest
- Pinch of salt
- ¼ teaspoon lemon extract
Instructions
- Melt Butter & Sugar
In a medium saucepan over low heat, melt the butter. Add the granulated sugar and vanilla sugar, whisking until dissolved and glossy, about 8–10 minutes. Remove from heat. - Add Egg Yolks & Flavorings
Whisk in the egg yolks one at a time. Then add the lemon zest, lemon juice, and lemon extract. Mix until combined. - Prep the Pan & Oven
Preheat your oven to 360°F. Grease a bundt pan generously with butter, then coat with breadcrumbs. Shake out any excess. - Mix Dry Ingredients
In a separate bowl, combine the flour, baking powder, and poppy seeds. - Combine Batter
Add the dry ingredients to the butter mixture and stir gently until combined.
6. Whip Egg Whites
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form using a hand mixer or stand mixer with the whisk attachment.
7. Fold in Egg Whites
Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate the mixture.
8. Bake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 40–50 minutes, until a toothpick inserted comes out clean.
9. Make the Lemon Buttercream
In a mixing bowl, beat the butter until smooth and creamy. Add the powdered sugar and mix until combined. Then add the lemon juice, heavy cream, lemon zest, salt, and lemon extract. Beat until light, fluffy, and smooth.
10. Cool the Cake
Let the cake cool in the pan for 10–15 minutes, then carefully remove and allow it to cool completely before frosting.
11. Decorate
Transfer the frosting to a piping bag fitted with a star tip. Pipe small decorative stars or swirls around the bundt cake for a simple, elegant finish.
Bake Ahead & Storage
Bake Ahead:
- This cake can be made 1–2 days in advance and stored covered at room temperature.
- The flavor actually deepens slightly as it sits, making it even better the next day.
Storage:
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 5 days (bring to room temp before serving)
- You can also freeze the cake (unglazed) for up to 1 month