Honey Sweetened Lemon Poppyseed Pound Cake Recipe

Name: Honey Sweetened Lemon Poppyseed Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Whole White Wheat Flour; 1/2 teaspoons Baking Soda; 1/4 teaspoons Sea Salt; 1/2 cups Butter; 1/2 cups Sucanat (raw Sugar If Sucanat Is Not Available); 3 Eggs; 3/4 cups Honey; 1 cup Greek Yogurt; 1 teaspoon Pure Vanilla Extract; 1/3 cups Fresh Lemon Juice; 1 Tablespoon Lemon, Rind; 2 Tablespoons Poppyseeds; FOR THE GLAZE:; 3 ounces, fluid Cream Cheese; 1 Tablespoon Honey; 1 Tablespoon Milk

Servings: persons

3 cups Whole White Wheat Flour
1/2 teaspoons Baking Soda
1/4 teaspoons Sea Salt
1/2 cups Butter
1/2 cups Sucanat (raw Sugar If Sucanat Is Not Available)
3 Eggs
3/4 cups Honey
1 cup Greek Yogurt
1 teaspoon Pure Vanilla Extract
1/3 cups Fresh Lemon Juice
1 Tablespoon Lemon, Rind
2 Tablespoons Poppyseeds
FOR THE GLAZE:
3 ounces, fluid Cream Cheese
1 Tablespoon Honey
1 Tablespoon Milk

1
Preheat oven to 350u00b0F. Grease a bundt pan.
2
Mix flour, baking soda, and salt in a bowl and set aside.
3
Using a mixer on medium speed, beat butter until fluffy. Add sucanat and beat until well combined. Add 1 egg at a time, making sure each egg is completely combined before adding the next. Slowly beat in honey and yogurt. Add vanilla, lemon juice, rind and poppyseeds, speeding back up to medium as they combine.
4
Add dry ingredients, mix until just combined and no flour is left unabsorbed in order to not develop the gluten in the flour and toughen your cake.
5
Pour batter into your greased bundt pan and bake for 45 minutes, or until toothpick inserted in center comes out clean.
6
Let cake cool. While cooling, prepare the glaze. Whip cream cheese, honey and milk until smooth and fluffy. Drizzle over cooled cake and serve.

930

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups Whole White Wheat Flour, 1/2 teaspoons Baking Soda, 1/4 teaspoons Sea Salt, 1/2 cups Butter, and more.

Yes, Honey Sweetened Lemon Poppyseed Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey Sweetened Lemon Poppyseed Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions