"This moist cake just brings me so much happiness! It’s super light and fluffy yet #eggless and packed with the most gorgeous lemony flavour. And then the lemon drizzle on top just takes it to the next level! It’s super easy to make and perfect with a cup of chai…for dessert…actually any time of the day"
Lemon Poppy Seed Bundt Cake With Lemon Drizzle
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A Note from Feedfeed
Looking for a delicious summer cake? This light lemon cake filled with poppy seeds is fluffy, moist, and made with no eggs! A bright lemon drizzle made with butter and confectioners sugar is drizzled on top, along with edible flowers. Make this for your next special occasion.
Check out our Lemon Cake feed, which features a Sour Cream And Lemon Pound Cake With Lemon Glaze by @bakerstable and 100+ more cakes. Looking for other types of Cakes, check out our Cake Category, edited by @saltedhoney.co, to see Coffee Cakes, Sheet Cakes, Lemon Cakes, Layer Cakes, Coconut Cakes, Bundt Cakes, and more!
Watch how to make our delicious Lemon Poppy Seed Cake With How To Make Homemade Lemon Curd below !
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ingredients
Lemon Poppy Seed Bundt Cake
- 2 1/5 cup plain flour
- 2 tabelspoons corn flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup greek yogurt
- Juice of 3 lemons
- Zest of 1 lemon
- 1/2 cup milk
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla extract
ingredients
Lemon Drizzle
- 1/2 stick melted butter
- 2 cups confectioners sugar
- 1 teaspoon lemon zest
- Juice of 2 lemons
Method
Step 1
Pre-heat the oven at 175C, spray/oil bundt pan well
Step 2
Whisk flour, corn flour ,baking powder, baking soda and salt together. Set aside.
Step 3
In a large bowl whisk the oil, sugar, and yogurt together until well
Step 4
Add lemon juice, lemon zest and vanilla extract. Mix well. Add poppy seeds and combine wet and dry ingredients together in two parts alternating with milk. Mix only until everything is incorporated. Do not over mix.
Step 5
Pour batter in bundt pan, bake for 35 minutes or until a toothpick comes out clean. Allow to cool for 10 mins before turning it out onto a cooling rack.
Step 6
Make lemon drizzle by heating the butter until just melted in the microwave in a heatproof measuring jug or suitable alternative. Whisk in sugar, lemon juice and zest until smooth. Drizzle over cooked cake