Lemon Poppy Seed Cake
A moist and zesty lemon poppy seed cake featuring bright citrus flavor and crunchy poppy seeds. Perfect for brunch, tea time, or a light dessert, this cake is both simple to make and irresistibly delicious, appealing to lemon lovers and those seeking a flavorful, tender treat.
Ingredients
Instructions
- Combine the cake mix and sugar in a large mixing bowl.
- Add vegetable oil, water, yogurt, egg substitute, and lemon juice; mix well.
- Beat at medium speed with an electric mixer for 6 minutes.
- Stir in the poppy seed.
- Pour the batter into a 10-cup Bundt pan sprayed with cooking spray.
- Bake at 350°F for 40 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes.
- Remove from the pan and drizzle with lemon glaze.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of the egg substitute. If you prefer a richer flavor, you can substitute Greek yogurt for the plain nonfat yogurt. Additionally, a splash of vanilla extract can enhance the cake's aroma. Ensure your Bundt pan is well-greased to prevent sticking, as the moistness of this cake can make it prone to that. For a different twist, try adding a teaspoon of lemon zest.
Serving Suggestions
Serve the Lemon Poppy Seed Cake with a light dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. It pairs beautifully with fresh berries or a dollop of whipped cream. For a delightful afternoon treat, consider serving it alongside a cup of tea or coffee. This cake also makes a lovely addition to brunch, complementing dishes like Sue's Biscuits or a fruit salad.
Storage & Reheating
Store leftover Lemon Poppy Seed Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or until warm. This cake can also be enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Poppy Seed Cake contains roughly 92 calories, with 4g protein, 10g carbohydrates, and 4g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular yogurt instead of nonfat?
Yes, you can use regular yogurt if you prefer a richer flavor and texture. Keep in mind that it may slightly increase the calorie count, but it will still provide the moisture needed for the cake.
How can I make this cake gluten-free?
To make a gluten-free version of the Lemon Poppy Seed Cake, substitute the yellow cake mix with a gluten-free cake mix. Ensure that all other ingredients, including the yogurt and sugar, are gluten-free as well. This adjustment will allow you to enjoy this delicious cake without gluten.
What can I use instead of poppy seeds?
If you don't have poppy seeds on hand, you can substitute them with sesame seeds for a similar crunch. Alternatively, you can omit them entirely for a smooth lemon cake, or try chia seeds for a different texture. Adjust to your preference!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).