Lemon Poppy Seed Bundt Cake Recipe
Servings: 16
Calories: 343kcal
Ingredients
Cake:
- 3 cups all-purpose flour I use gluten-free flour
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 3 Tablespoons poppy seeds
- 1 1/2 cup honey
- 1 cup vegetable oil
- 3 eggs
- 1 cup milk
- 1/2 cup lemon juice this is usually the juice of 2 lemons
- grated lemon rind from two lemons
- 1 1/2 teaspoon vanilla
Glaze:
- 1/4 cup warm lemon juice
- 1/4 cup powdered sugar
Instructions
Cake:
- In a large mixing bowl, stir together flour, salt, baking powder and poppy seeds.
- Add honey, eggs, milk, oil, lemon juice, grated lemon peel, and vanilla.
- Mix until smooth.
- Pour into a greased Bundt pan or two 8 x 5 loaf pans. Bake at 350 degrees for 50 – 55 minutes for loaf pan and 55 - 65 minutes for Bundt pan or until an inserted skewer comes out clean. (Click here for tip on testing doneness of Bundt cakes).
- Allow the cake to cool in the pan for about 10 minutes, then loosen sides with a knife, and invert onto a wire rack.
Glaze:
- Stir the warm lemon juice in with the powdered sugar. Mix well.
- Slowly pour over the cake while it is still hot.
Nutrition
Calories: 343kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 166mg | Potassium: 138mg | Fiber: 1g | Sugar: 29g | Vitamin A: 70IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg