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Poppy Seed Lemon Cake

Rated as 4.25 out of 5 Stars

"'I made this moist bundt cake one Sunday for a brunch after church, and no one believed it was light,' shares Marcia Fuller of Sheridan, Montana."
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Ingredients

1 h 20 m servings
Original recipe yields 14 servings

Directions

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  1. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon peel, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
  2. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.

Footnotes

  • Nutritional Analysis: One piece equals 302 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 327 mg sodium, 50 g carbohydrate, 1 g fiber, 6 g protein.

Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Have baked this twice now. First time followed recipe exactly but found result lacked that lemon tang and was also a bit dry. Second time, used full fat yogut and 2% milk, doubled the lemon ju...

Most helpful critical review

The cake was good on the first day, but due to the lack of fat in the cake, it became dried out on the second day. Also, it is not super lemon-y in flavor. Although I liked it, I will probably...

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Have baked this twice now. First time followed recipe exactly but found result lacked that lemon tang and was also a bit dry. Second time, used full fat yogut and 2% milk, doubled the lemon ju...

This is an incredibly moist cake with just the right sweetness. You really can't believe it's light! The only change I made was to add 4 T. of fresh lemon juice & 4 T. of lemon zest to the batte...

This cake is simply scrumptious. I used light sour cream in place of the fat free plain yogurt, and replaced 1/4 cup on the milk (I used 2% instead of fat free) with 1/4 cup of fresh lemon juic...

This was a delicious sarting base... I made it a bit healthier by using 1 cup whole wheat pastry flour + 1/2 cup almond flour (finely ground almonds really) and 1 cup all-purpose flour. I also u...

This was very good...but it must be eaten fast! You have to stick it in the fridge no later than 2 days after baking it, or the bread will go bad and it tastes awful. The fridge might also dry i...

The cake was good on the first day, but due to the lack of fat in the cake, it became dried out on the second day. Also, it is not super lemon-y in flavor. Although I liked it, I will probably...