Lemon Poppy Seed Cake with How To Make Homemade Lemon Curd

A Note From feedfeed

Light, lemon-y and full of crunchy poppy seeds, this easy loaf is a must-bake this spring! If you have never made fresh lemon curd before, give it a try! It's super simple and you'll love baking with it and dolloping it on toast, pancakes, waffles & more. This recipe and video is sponsored by our friends at Bob's Red Mill. 

Recipe Card

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

Lemon Drizzle


  • 1/2 stick melted butter
  • 2 cups confectioners sugar
  • 1 teaspoon lemon zest
  • Juice of 2 lemons


  • 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