Lemon Poppy Seed Bundt Cake Recipe

Name: Lemon Poppy Seed Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups raw sugar or 1 ¼ cups granular fructose; ⅓ cup safflower oil; 1 ¼ cups milk; ¼ cup fresh lemon juice; 1 tablespoon lemon rind, finely grated; 3 cups unbleached white flour; 2 tablespoons egg substitute, powder; 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 2 ½ tablespoons poppy seeds; 2 cups sifted confectioners' sugar; 1 teaspoon lemon rind, finely grated; ⅔ cup fresh lemon juice; 2 tablespoons milk

Servings: persons

1 ¼ cups raw sugar or 1 ¼ cups granular fructose
⅓ cup safflower oil
1 ¼ cups milk
¼ cup fresh lemon juice
1 tablespoon lemon rind, finely grated
3 cups unbleached white flour
2 tablespoons egg substitute, powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 ½ tablespoons poppy seeds
2 cups sifted confectioners' sugar
1 teaspoon lemon rind, finely grated
⅔ cup fresh lemon juice
2 tablespoons milk

1
Preheat the oven to 350F.
2
Oil a 12-cup bundt cake pan.
3
In a medium bowl whisk the sugar, oil, milk, lemon juice, and lemon rind together.
4
In a large bowl whisk all the dry ingredients together.
5
Add the wet mixture to the dry.
6
Mix well with an electric mixer on medium speed, or use a whisk.
7
Pour the batter into the cake pan.
8
Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9
Remove from the oven and cool for 10 minutes.
10
Carefully remove the cake from the pan and cool for a further 5 minutes.
11
Mix the glaze ingredients until smooth.
12
Pour 1/3 of the glaze on top of the cake, then place the cake back into the bundt pan.
13
With a wooden toothpick, poke holes into the top of the cake.
14
Pour the remaining glaze over the cake.
15
Let the cake sit until the glaze is absorbed before slicing.

1214

kcal

Calories

Fat

242

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

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.

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 15 ingredients. The key ingredients include: 1 ¼ cups raw sugar or 1 ¼ cups granular fructose, ⅓ cup safflower oil, 1 ¼ cups milk, ¼ cup fresh lemon juice, and more.

Yes, Lemon Poppy Seed Bundt 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!

Lemon Poppy Seed Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions