Lemon Poppyseed Bundt Cake Recipe

Name: Lemon Poppyseed Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Batter:; 1 1/4 cups raw sugar or granulated fructose; 1/3 cup safflower oil; 1 1/4 cups milk; 1/4 cup fresh lemon juice; 1 Tbsp. lemon rind, finely grated; 3 cups unbleached white flour; 2 Tbsp. egg replacer powder or BiPRO*; 1 tsp. baking powder; 1 tsp. baking soda; 1/4 tsp. salt; 2 1/2 Tbsp. poppy seeds; Glaze:; 2 cups sifted confectioners sugar; 1 tsp. lemon rind, finely grated; 2/3 cup fresh lemon juice; 2 Tbsp. milk

Servings: persons

Batter:
1 1/4 cups raw sugar or granulated fructose
1/3 cup safflower oil
1 1/4 cups milk
1/4 cup fresh lemon juice
1 Tbsp. lemon rind, finely grated
3 cups unbleached white flour
2 Tbsp. egg replacer powder or BiPRO*
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 1/2 Tbsp. poppy seeds
Glaze:
2 cups sifted confectioners sugar
1 tsp. lemon rind, finely grated
2/3 cup fresh lemon juice
2 Tbsp. milk

1
1. Preheat the oven to 350u00b0F. Oil a 12-cup bundt cake pan. In a medium bowl whisk the sugar, oil, milk, lemon juice, and lemon rind together.
2
2. In a large bowl whisk all the dry ingredients together. Add the wet mixture to the dry. Mix well with an electric mixer on medium speed, or use a whisk. Pour the batter into the cake pan. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
3
3. Remove from the oven and cool for 10 minutes. Carefully remove the cake from the pan and cool for a further 5 minutes. Mix the glaze ingredients until smooth.
4
4. Pour 1/3 of the glaze on top of the cake, then place the cake back into the bundt pan. With a wooden toothpick, poke holes into the top of the cake. Pour the remaining glaze over the cake. 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.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Batter:, 1 1/4 cups raw sugar or granulated fructose, 1/3 cup safflower oil, 1 1/4 cups milk, and more.

Yes, Lemon Poppyseed 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.

Lemon Poppyseed Bundt Cake

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