Meyer Lemon Poppyseed Bundt Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 16
A delicious Meyer Lemon Cake studded with poppyseeds and topped with a lemon glaze.
For the cake:
  • 3 c. flour
  • 1 t. salt
  • 1 t. baking powder
  • ½ t. baking soda
  • 2 sticks butter
  • 2 c. sugar
  • 4 eggs
  • 2 T. poppyseeds
  • 1 T. vanilla
  • zest and juice of 4 Meyer lemons
  • 1 c. milk
For the glaze:
  • 1 c. powdered sugar
  • Juice of 1 Meyer lemon
  1. Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray and set aside.
  2. In a large bowl combine the flour, salt, baking powder, and baking soda. Mix well and set aside.
  3. In another large bowl combine the butter and sugar. Beat until smooth.
  4. Add in the eggs and stir until combined.
  5. Add half the flour mixture to the butter mixture and mix well.
  6. Add in the poppyseeds, vanilla, lemon juice and zest, and half the milk and stir well.
  7. Add the remaining flour and milk and mix until combined.
  8. Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for 15 minutes. Run a knife around the edges of the pan and turn onto a wire rack to cool completely.
  9. In a small bowl whisk together the powdered sugar and lemon juice. Drizzle over the top of the cake.
Recipe adapted from Sally's Baking Addiction
Recipe by Hezzi-D's Books and Cooks at