Recipes

Free Shipping

- on all orders over $25 -

(continental US only)

20% Off

- any order over $50 -

30% off

- any order over $100 -

Go Back

Product Used In This Recipe

See All Bakeware

Kugelhopf Bundt

See Product

Lemon Zest Poppy Seed Cake

Prep: 15 Minutes


Cook: 40 Minutes


10 Servings


  • Ingredients
    • Cake:
    • 2 3/ 4 cups flour
    • 1 1/ 2 teaspoons baking powder
    • 1/ 4 teaspoon baking soda
    • 1/ 4 teaspoon salt
    • 1 cup butter
    • 1 3/ 4 cups sugar
    • 4 large eggs
    • 4 tablespoons lemon juice
    • zest of 1 medium lemon
    • 1 teaspoon vanilla extract
    • 1 cup vanilla yogurt
    • 1/ 4 cup or less poppy seeds
    • Glaze:
    • 1 tablespoon lemon juice
    • 1/ 2 cup powdered sugar
  • Directions

      Cake:

      Preheat oven to 350°F. Prep pan with shortening and flour or baking spray. Put dry ingredients in bowl and mix. Set aside. In a large mixing bowl, mix together butter, eggs and sugar. Add in lemon juice, zest and vanilla. Slowly add dry ingredients into the bowl with wet ingredients and mix together. Do not over mix. Add yogurt and poppy seeds. Pour into prepared pan and bake for 40-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn out onto rack. Cool another 10 minutes before glazing.

      Glaze:

      In a small bowl stir together powdered sugar and lemon juice. Slide wax paper under rack and brush glaze onto cake. Put cake in refrigerator for 30 minutes to set glaze.

  • Write a Review

Product Used In This Recipe

See All Bakeware

Kugelhopf Bundt

See Product

Related Shapes & Products

Jubilee Bundt Pan

See Product

Original ProCast Bundt Pan

See Product

Chiffon Bundt Pan

See Product

Tiered Heart Bundt Pan

See Product