Lemon Poppyseed Bundt Cake

Average Rating 4.5 from 2 ratings

This gluten-free version of the classic flavor combination is rich and moist. Made with our Vanilla Cake Mix.
Frost with Vanilla Glaze or Lemon Glaze.

Lemon Poppyseed Bundt Cake

Yield: Makes one 10-inch Bundt cake; 8 to 12 servings.

Lemon Poppyseed Bundt Cake

INGREDIENTS:

DIRECTIONS:

Preheat oven to 325°.

Prep Bundt pan with non-stick spray, making sure you get all the nooks and crannies.

Whisk Vanilla Cake Mix, sugar and poppy seeds together in a large bowl. In medium bowl, beat eggs well, add yogurt, oil, milk, lemon juice and lemon zest, and mix completely. Add liquids to dry ingredients and mix well. Pour batter into prepped Bundt pan and smooth top.

Bake in center of oven about 38 to 43 minutes, until a toothpick comes out with a few small crumbs, and cake is pulling away from the sides of the pan. Let cool in pan on rack for 15 to 20 minutes. Remove from pan and cool. Frost cake with Vanilla or Lemon Glaze.

Store at room temperature, airtight, for up to three days.

Chef’s Note: Make an Orange Bundt Cake by omitting the poppy seeds and substituting orange for lemon juice and zest.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/lemon-poppyseed-bundt-cake/

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7 Reviews or Comments for Lemon Poppyseed Bundt Cake

  1. jjamstou2 March 29, 2017 at 10:12 am #

    I just served this at my bookclub this morning. Everyone thought it was delicious and said it didn’t taste gluten free. I thought there was just a hint of an odd taste to it, but it may have been because my poppyseeds were old. I am relieved – I was just diagnosed with Celiac Disease, and don’t want to give up baking. I didn’t change anything in the recipe, and used a glaze on top of 1 C powdered sugar, 1T melted butter and 2T buttermilk

    Recipe Rating: 4
  2. Linda Pearson April 18, 2018 at 3:32 pm #

    Served this to a group of girl friends and no one knew it was gluten free.Moist and very tasty.Many thanks for sharing the recipe.

    Recipe Rating: 5
  3. Diane Krol August 20, 2018 at 1:15 pm #

    Can I use almond milk and almond yogurt in place of whole milk and whole milk Greek yogurt for the cake?

    • Pamelas Customer Service August 27, 2018 at 10:46 am #

      Hi Diane,
      We think that should work fine.

  4. Zane September 8, 2018 at 3:59 pm #

    Would this recipe work well if the batter was divided into 12 muffins? Eager to find a lemon poppyseed muffin recipe compatible with Pamela’s flour

    • Pamelas Customer Service September 10, 2018 at 10:32 am #

      Hi Zane,
      Yes, you should be able to turn the cake into cupcakes. Here’s a general rule to convert a cake recipe into cupcakes:
      Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half (cupcakes usually bake for 15-20 minutes). Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.

    • cryptgirl September 16, 2018 at 2:12 am #

      I’ve been looking for a lemon breakfast muffin recipe as well! This is the first one that I like enough to try. I’ll update you guys here when I bake the recipe.

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