Lemon and poppy seeds go together. I have always loved this combo. When I was little, sometimes if we were REALLY lucky (I am talking maybe once a year-type luck) my mom would cave and buy the jumbo muffins from Costco. They are basically huge muffin cakes and have nothing nutritional about them; we thought they were awesome. My favorite were the almond poppy seed. So delicious. I haven’t baked anything with poppy seeds for a very long time, and have been craving something fresh and fruity – so I decided to make a lemon poppy seed bundt cake!
The first round wasn’t as lemony as I wanted, so I tried it again and adjusted things. The final result was perfect – and the bonus is that it uses my starter, so I don’t get a tummy ache! This is such a great cake to share with others, and can be eaten for breakfast (in my opinion) or a brunch party. It would be great with a lemon glaze, but was perfectly wonderful plain as well.
- 1½ c almond or other non-dairy milk
- 1 T lemon juice
- 1¼ c cane sugar
- 2 T lemon zest
- 2 c all-purpose flour (or half white/whole wheat is what I used)
- 1 T baking soda (yes, Tablespoon)
- 1 tsp salt
- 2 T poppy seeds
- 2 T honey
- 1 c sourdough/natural yeast starter
- 3 eggs
- 1 c unsalted butter, melted
- 1 tsp vanilla
- Preheat oven to 350 degrees. Grease and flour a bundt pan.
- Combine the milk and lemon juice and set aside for about 5 minutes.
- In a large bowl, mix the sugar and lemon zest together with your fingers - really crumble it together well.
- Add flour, baking soda, salt, and poppy seeds to the sugar and combine.
- In a separate bowl, whisk together the milk, honey, starter, eggs, butter, and vanilla. It takes some work to get the starter mixed in, but it will get there.
- Add the wet ingredients to the dry and mix until fully incorporated.
- Pour the batter into the prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15-20 minutes before inverting onto a wire rack to finish cooling.
- Optional: dust with powdered sugar or drizzle with lemon glaze before serving.
This recipe was inspired by a Joy the Baker cake.