I’ve always found bundt cakes super pretty. Those shapes on them and then the slices have always seemed like something special for me. Especially those with layers! I simply had to create one myself and so lemon and poppy seed bundt cake was born.

For the love of lemon and poppy seed bundt cake

Isn’t lemon and poppy seed a combination that just fits together perfectly? I find the refreshing lemon in combination with comforting poppy seed very settling. It’s calming and relaxing, looks pretty, and tastes amazing.

It’s a combination that can be used in so many different ways! In cakes, in muffins, in frostings, in pancakes, in waffles, in doughnuts … you name it, it’s there. Every now and then I have a flash of ideas with lemon and poppy seed combination as the main star. There are more recipes to come, you can count on that.

Is there something you should know about this bundt cake?

Sure there is. With any recipe there can be a catch or a replacement of ingredients etc. Just please, don’t replace lemon and poppy seeds, because that’s the essence of this recipe.

Flour: You can use all-purpose flour or wholemeal flour. With wholemeal flour, the batter might not be as fluffy, but it will be full of fibre. You can also mix flours and use a combination.

Lemon zest: please, use bio lemons. You can also buy lemon zest on its own in fresh or dried versions. Just don’t use “normal” lemons because they are full of poisonous insecticides and other substances. Use bio lemons that have a zest that’s okay to consume.

Oat milk: you can use any plant milk you want, just don’t use the ones with flavours, e.g., vanilla or chocolate.

Plant yogurt: same as with milk, you can use any vegan yogurt you want, just don’t use fruit yogurts or flavoured ones (vanilla, stracciatella, chocolate, etc.)

Brown sugar: you can substitute it with any sugar you want, just be aware that molasses sugar is very heavy and dark and has a lot of colour and taste, therefore it will change the taste of your dessert. In case you’re using syrup, like agave or maple, use a bit less milk so you still get the consistency you need. Start with using 50 ml agave or maple syrup and 120 ml milk. Use more syrup if you feel like it’s not enough. If 50 ml is enough for you, add the remaining 30 ml milk, otherwise, substitute those 30 ml with syrup.

Poppy seeds: use ground poppy seeds, not whole seeds. Ground seeds will absorb the milk, while whole poppy seeds will not and the whole poppy seed filling will be too watery.

Bundt cake tin: not everyone has that baking tin at home and if you’re one of those people, don’t worry. You can easily use a cake pan or rectangular baking tin. The cake will lose some of it charm, but none of the taste. Make sure to check it while baking – the baking time might differ.

Are you a fan of lemon and poppy seeds? Then these lemon poppy seed muffins are just for you. Fan of cakes? Try my simple rich vegan marble cake or my plum cake with lemon zest zing.

Are you making this recipe or any other recipe on this site? Don’t forget to tag me on Instagram @littlekitchenvibes and use #littlekitchenvibes

Lemon and Poppy Seed Bundt Cake

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Course Dessert, Snack

Cuisine American

Ingredients

  

Batter

• 300 g flour
• 2 tsp baking powder
• pinch salt
• 120 g brown sugar
• 1½ tsp lemon zest
• 50 ml lemon juice
• 100 g plant yogurt
• 100 g coconut oil
• 200 ml oat milk

Poppyseed filling

• 150 g ground poppy seeds
• 30 g brown sugar
• 200 ml oat milk

Instructions

 

• Add all the dry ingredients, namely flour, baking powder, salt, sugar, and lemon zest, to a large bowl. Whisk them together so all the ingredients are equally distributed.
• Mix wet ingredients, namely lemon juice, yogurt, melted oil, and milk, into a separate bowl and mix well. You'll add them to the dry ingredients at the end, just before baking.
• Warm up oat milk and bring it to boil. While milk is warming up, add poppy seeds and sugar to a bowl and whisk them well. Then pour hot milk over poppy seeds and mix well so there are no dry chunks left.
• Now add wet ingredients to dry ingredients and gently mix them, so there are no dry chunks left and you get a homogenous batter.
• Grease your baking tin for bundt cakes. Add half of the batter to the bundt cake tin, then add poppy seed filling, and cover with the other half of batter.
• Bake for about 50 minutes at 180°C.
• Once the cake is baked, let it cool in the tin for a while, then overturn it onto a cooling rack and let it cool down completely.
• If you want, you can make lemon icing for the cake and decorate it with icing and poppy seeds.

Keyword lemon and poppy seed cake, lemon bundt cake, lemon poppy seed, vegan bundt cake, vegan cake