Lemon Poppy Seed Cake Bundt Pan Recipe Wellplated Com

This lemon poppy seed bundt cake is one of those wonderful recipes that you can find justification to munch at any time of day.

Like my Grandma’s Bundt Coffee Cake, makes a delightful pairing with a cup of coffee in the morning.Like Lemon Blueberry Cake, it also is a lovely way to end a meal.And like Lemon Cake, it hits the spot when you are craving a dessert that’s bubbly and bright.

How to Make Moist Lemon Poppy Seed Cake

This classic lemon poppy seed bundt cake (or loaf—take your pick) is imbued with bright lemon flavor that lifts it right off of the plate. Buttermilk and Greek yogurt make the cake moist. Wholesome ingredients like whole wheat flour and honey make it this lemon poppy seed cake healthy compared to most.

The Ingredients

Flour. Did you know you can replace up to 50 percent of the all-purpose flour in most recipes with white whole wheat flour? It’s a healthy swap I make often that has minimal impact on the final taste and texture and maximum impact on nutritional content.

Baking Powder + Baking Soda. Our leaveners that give this cake its beautiful rise, that gets mixed into the flour mixture.Sugar + Honey. Sweetens the cake and adds moisture.Lemon Zest. Rub the zest into the sugar for bright lemony flavor that permeates every inch of this moist lemon poppyseed cake. (For another lemon dessert that also uses plenty of zest try this Almond Flour Cake.)Butter. Helps the cake rise, makes the cake tender, and provides that one-of-a-kind butter taste.Eggs. For richness, softness, and structure.

Low-Fat Buttermilk. Adds moisture and a bit of fat to the cake along with a subtle tang (it’s also the key ingredient in this Buttermilk Cake).

Greek Yogurt. Lemon poppyseed cake with sour cream may be more traditional, but personally, I prefer making my lemon poppyseed cake with Greek yogurt to give it a nutritional boost of protein.Lemon Juice. Is in the batter, lemon soak, AND lemon glaze for a layered trifecta of lemony goodness. (If you love lemon treats, try this Lemon Poke Cake.)

Vanilla Extract + Almond Extract. I love using a duo of both a tsp vanilla and almond extracts in this lemon poppyseed bundt.Poppy Seeds. Not one, not two, but THREE full tablespoons of poppyseeds pepper the interior of this cake giving it plenty of texture and subtle crunch. (Wondering what to do with any extra poppyseeds? Serve this lemon poppyseed cake with this colorful, healthy Fruit Salad.)Lemon Soak. Nothing but lemon juice and sugar dissolved together in a saucepan, this simple syrup is imperative to the cake’s supreme moisture and lemony flavor. It’s a fantastic trick to have in your baking arsenal.Glaze. For a last, sunny kiss, give the lemon cake a generous drizzle of creamy lemon frosting made with powder sugar and (more) freshly squeezed lemon juice.

The Directions

Storage Tips

To Store. Lemon poppyseed cake may be stored at room temperature for 3 to 4 days or refrigerated for up to 1 week.To Freeze. Lemon poppyseed cake may be kept in the freezer, tightly wrapped in plastic for up to 3 months. Defrost overnight in the fridge, then allow to come to room temperature before serving.

Recommended Tools to Make this Recipe

Mixing Bowls. This nested glass set is a must-have for any baker.Wire Rack. For cooling the bundt and makes pouring the glaze over the cake a breeze.Bundt Pan. This large non-stick bundt pan is one of my all-time favorites.

Breakfast, afternoon snack, or dessert: every time is the right time for lemon poppy seed cake! Leave a rating below in the comments and let me know how you liked the recipe.