No ImageLemon Poppy Seed Bundt Cake

Did you make it? Rate it!

  1. Ann

    Wow!..this is one of the best cakes I’ve ever made. I made a couple of small changes. I didn’t have buttermilk but I had 1/3 c heavy cream, added the lemon juice to that, then topped it off with some water. I live at 7,000′ elevation so I tend to either skimp on the moisture or add a little more dry ingredients – it works for me. Also, I just drizzled the lemon/sugar syrup on top after I turned it out of the pan. I brought it to work for a treat and it was loved!

    xxxxxyyyyy

  2. Karen

    This was delicious! I will definitely make it again. However, in the future I will increase the amount of confectioners sugar in the glaze to make it thicker; a lot of it ran off the cake last time.

    xxxxxyyyyy

  3. Helena

    Where I live there’s no buttermilk readily available. Can you recommend a substitute?

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  4. Denise

    Having made many bundt cakes in my life, this recipe looked straight forward and simple. However, after cooling my cake in the pan for 15 minutes, I turned it over with a wire rack and the cake did not come out. Tried a couple more times and then it fell out in many, many pieces. Talk about disppointing!
    If I make this again, I’ll let the cake cool for much longer and instead of cooking spray, I will grease and flour the pan-which is what I usually do for bundt pans (Nordic).
    Denise Shook Jones

  5. Paddy Bateman

    WOW! Such a wonderful burst of flavour! While beating the batter by hand, I have never had such a smooth fluffy batter! It may take a little more time to make but definitely the nicest lemon cake I have tasted. Each bite has vavoom flavour and is a very light cake. Instead of icing the whole cake, I drizzled it over, and found this to be just the right sweetness. This one is a keeper for sure! I can see how another reader ate it for breakfast. Thank you for sharing such a delicious recipe!

    xxxxxyyyyy

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