Lemon Poppyseed Bundt Cake

Average Rating 4 from 1 rating

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



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.



One Review or Comment 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

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