Lemon Poppy Seed Cake: A Burst of Sunshine


For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour (or regular whole wheat flour)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

  • 1/2 cup granulated sugar
  • Zest of 5 lemons
  • 10 tablespoons unsalted butter (melted and cooled)
  • 3 large eggs (room temperature)
  • 1 1/4 cups low-fat buttermilk

  • 2/3 cup whole milk Greek yogurt
  • 1/2 cup lemon juice (freshly squeezed)
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 tablespoons poppy seeds

For the Lemon Soak:

  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice (freshly squeezed)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 1 1/2 tablespoons lemon juice (freshly squeezed)


  1. Preheat Oven and Prepare Pan: Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
  3. Flavor the Sugar: In a separate bowl, mix the granulated sugar with the lemon zest.
  4. Combine Wet Ingredients:

    Add the butter, eggs, buttermilk, Greek yogurt, lemon juice, honey, vanilla extract, and almond extract to the lemon/sugar mixture. Whisk until combined.
  5. Mix Dry and Wet Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the poppy seeds.
  6. Pour Batter and Bake: Pour the batter into the prepared pan and bake for 20 minutes. Rotate the pan and continue baking for 15-25 minutes more, or until a toothpick inserted into the center comes out clean.
  7. Cool and Invert:

    Let the cake cool in the pan for 10 minutes. Invert onto a wire rack to cool completely.
  8. Make the Lemon Soak: While the cake bakes, heat the lemon juice and sugar in a saucepan until the sugar dissolves.
  9. Soak the Cake: Once the cake is unmolded, spoon half of the soak over it. Wait 1 minute, then spoon on the rest. Let sit for 30 minutes.
  10. Make the Glaze: Whisk together the powdered sugar and lemon juice to form a smooth glaze.
  11. Drizzle Glaze and Serve: Drizzle the glaze over the cake and let some drip down the sides. Slice and enjoy at room temperature.


  • Use room temperature eggs for a smoother batter.
  • If you don’t have buttermilk, make your own by adding 1 tablespoon lemon juice to 1 1/4 cups milk.
  • Rotate the Bundt pan halfway through baking for an even bake.
  • Don’t skip the lemon soak as it adds moisture and flavor to the cake.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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