Light Lemon Seed Bundt Cake
A light and flavorful lemon seed Bundt cake with fresh lemon zest and poppy seeds, perfect for spring gatherings or as a refreshing dessert option.
Ingredients
- 1 1/4 cups sugar ⓘ
- 1/3 cup vegetable oil ⓘ
- 2 eggs ⓘ
- 1 1/4 cups skim milk ⓘ
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 2 1/2 tablespoons poppy seed ⓘ
- 1 tablespoon grated lemon rind ⓘ
- 2 teaspoons vanilla extract ⓘ
- vegetable cooking spray ⓘ
- 1/3 cup sifted powdered sugar ⓘ
Instructions
- Preheat the oven and spray a Bundt pan with vegetable cooking spray.
- Combine 1 1/4 cups sugar and 1/3 cup vegetable oil in a large bowl, beating well at medium speed of an electric mixer.
- Add eggs one at a time, beating well after each addition.
- Mix in the lemon juice, vanilla extract, and grated lemon rind.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seed.
- Gradually add the dry ingredients to the wet mixture, alternating with the skim milk, beginning and ending with the dry ingredients, mixing after each addition.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake at the appropriate temperature until a toothpick inserted into the center comes out clean (approximately 50 minutes).
- Allow the cake to cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely.
- Sift powdered sugar over the cooled cake before serving.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. If you prefer a stronger lemon flavor, consider adding a teaspoon of lemon extract. You can substitute almond milk for skim milk for a nutty twist. If you prefer, try using canola oil instead of vegetable oil for a similar result.
Serving Suggestions
This Light Lemon Seed Bundt Cake is delightful on its own, but you can serve it with fresh berries or a dollop of whipped cream for an extra treat. It pairs beautifully with a cup of tea or coffee. For a more elaborate dessert, consider serving it alongside a scoop of vanilla ice cream or drizzling a lemon glaze on top.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds, just until warmed through, so you can enjoy a fresh-tasting cake.
Nutrition & Diet Analysis (per serving)
Each serving of Light Lemon Seed Bundt Cake contains roughly 324 calories, with 5g protein, 62g carbohydrates, and 5g fat. It is a good source of calcium (19% of the Daily Value), protein (11% of the Daily Value), and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1040mg per serving (45% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may affect the texture and density of the cake. Start with a 50/50 mix of whole wheat and all-purpose flour for a lighter result.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper structure. Adjust the baking time if necessary, as gluten-free batters can behave differently.
What can I use instead of poppy seeds?
If you don't have poppy seeds, you can substitute with chia seeds for a similar texture. Alternatively, you can omit them entirely for a simpler lemon cake flavor.
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).