This was a very easy recipe to put together. I brought it to a friend's house and even the kids liked it! I think I would add more lemon juice next time, I found myself wanting more of the tart flavor. Also, to help with portion control, the glaze could be drizzled over each individual piece instead of the whole thing. I will definitely make this again!
Lemon Poppy-Seed Cake
We love that Bundt cakes don't demand frosting—just let a sweet lemon glaze run over the poppy-seed cake and you've got perfection.
5 Reviews for Lemon Poppy-Seed Cake
It sounded look a good idea, but when I saw the lack of amount of fat in this cake I kind of suspected it wouldn't be how I like it. But I figured with the buttermilk, I could just bump up the oil to 1/3 cup, and all would turn out well. Not so. Also not as much lemon flavor as I'd like in the cake by itself. I even added extra extract, but still not enough. Thanks for posting, but I'm just going to stick to my usual lemon and just add poppy seeds when I crave them.
This recipe is AWESOME. I used a bit more lemon juice substituting some of the buttermilk because I wanted lots of tartness. My finance said that was the BEST cake I ever made. He could eat the whole thing in one setting!
I got a wild hair and decided to make this into a coconut pineapple bundt cake. I cut the poppyseeds out, used coconut milk instead of buttermilk, subbed 1 t. coconut extract for the lemon juice & rind, and added a streusel of 1c chopped pineapple mixed with a teaspoon of vanilla bean paste. Then mixed coconut milk and pineapple juice with powdered sugar for the glaze. Tasty and summery!