Lemon Poppyseed Bundt Cake

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.



    • 1 bag Pamela's Vanilla Cake Mix (595g)
    • ¼ cup sugar
    • 3 TBSP poppy seeds
    • 3 large eggs
    • ¾ cup whole milk Greek yogurt
    • ½ cup vegetable oil
    • ¼ cup milk
    • 3 TBSP lemon juice
    • 2 TBSP grated lemon zest

    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.

Customer Reviews

Based on 5 reviews

I did not have yogurt, so substituted sour cream and I also substituted milk with oat milk. The cake was moist and tasty, even with my modifications. I baked it for the longer time and it was perfect. I used the lemon glaze recipe on this website. Next time I make this, I will use more lemon zest, as I would prefer a more intense lemon flavor.


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

Diane Krol

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

Linda Pearson

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.


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