Lemon Poppy Seed Cake

5 from 1 vote

This lemon poppy seed bundt cake features a dense, rich crumb infused with zesty lemon flavor and speckled with poppyseeds. Its crisp golden exterior is drizzled with a tart lemon glaze for extra sweetness. Perfect for any occasion, this cake offers a refreshing burst of citrus in every bite.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Keyword: dairy free bundt cake, lemon bundt cake, lemon cake recipe, lemon poppy seed cake, lemon poppyseed cake, poppy seed cake, poppyseed cake

Servings: servings

Calories: 471kcal

Author: Melissa Belanger

Ingredients

For the cake:

3 cups all-purpose flour 370g
1/4 cup cornstarch 30g
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
2 tablespoons poppy seeds
1/2 cup unsweetened plain dairy free milk
1/4 cup lemon juice
1 teaspoon lemon extract
1 cup dairy free butter room temp
2 cups sugar 400g
Zest of 3 lemons about 3 – 4 tablespoons
4 large eggs room temp

For the glaze:

2 cups powdered sugar
2 - 3 tablespoons dairy free milk
1 teaspoon lemon extract
Small pinch of salt

Instructions

Preheat oven to 375˚F and spray bundt pan with cooking spray.
In a large bowl, whisk together the dry ingredients, set aside.
In a small bowl, whisk together the milk, lemon juice and lemon extract. Set aside.
In a large bowl with an electric mixer, cream the butter, sugar and lemon zest at a medium speed until light and fluffy, about 2 minutes.
Add eggs, one at a time, beating until incorporated.
Add the dry flour mixture and milk mixture in about 3 increments, alternating between each.
Transfer the batter to the cake pan and bake for 50-55 minutes, or until an inserted toothpick comes out clean and the top of the cake has set.
Remove from oven and let cool to the touch before flipping onto a cooling rack.
In a medium bowl, whisk together glaze ingredients.
When cake has cooled, spoon the glaze on top.

Nutrition