Ingredients
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)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
- Flavor the Sugar: In a separate bowl, mix the granulated sugar with the lemon zest.
- 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. - Mix Dry and Wet Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the poppy seeds.
- 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.
- Cool and Invert:
Let the cake cool in the pan for 10 minutes. Invert onto a wire rack to cool completely. - Make the Lemon Soak: While the cake bakes, heat the lemon juice and sugar in a saucepan until the sugar dissolves.
- 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.
- Make the Glaze: Whisk together the powdered sugar and lemon juice to form a smooth glaze.
- Drizzle Glaze and Serve: Drizzle the glaze over the cake and let some drip down the sides. Slice and enjoy at room temperature.
Tips
- 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.