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Poppy Seed Lemon Cake

 Poppy Seed Lemon Cake
"I made this moist bundt cake one Sunday for a brunch after church, and no one believed it was light," shares Marcia Fuller of Sheridan, Montana.
14 ServingsPrep: 30 min. Bake: 50 min. + cooling


  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 4 egg whites
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1/4 cup canola oil
  • 2 tablespoons lemon juice
  • 3-1/2 cups all-purpose flour
  • 2 tablespoons grated lemon peel
  • 4 teaspoons poppy seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fat-free milk
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons plus 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon poppy seeds


  • Coat a 10-in. fluted tube pan with cooking spray and dust with flour;
  • set aside. In a large bowl, beat butter and brown sugar until
  • crumbly, about 2 minutes. Add eggs and egg whites, one at a time,
  • beating well after each addition. Beat in the yogurt, oil and lemon
  • juice. Combine the flour, lemon peel, poppy seeds, baking powder,

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Poppy Seed Lemon Cake (continued)

Directions (continued)

  • baking soda and salt; add to the creamed mixture alternately with
  • milk. Pour into prepared pan.
  • Bake at 350° for 50-55 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before inverting
  • onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper.
  • For glaze, combine confectioners' sugar and lemon juice; brush over
  • warm cake. Sprinkle with poppy seeds. Cool completely before
  • cutting. Yield: 14 servings.
Nutritional Facts: One piece equals 302 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 327 mg sodium, 50 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.