This springy lemon poppyseed bundt cake is so soft and moist inside, you'd never guess its lighter on the calories! A showstopping springtime dessert you'll make over and over again.
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Lighter Lemon Poppyseed Bundt Cake

This springy lemon poppyseed bundt cake is so soft and moist inside, you'd never guess its lighter on the calories! A showstopping springtime dessert you'll make over and over again.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings
Calories 215kcal

Ingredients

  • 1/2 cup butter melted
  • 1 cup coconut sugar or light brown sugar
  • 1/2 cup lemon juice about 2 lemons
  • 2 tablespoons grated lemon zest
  • 1 cup greek yogurt
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup poppyseeds
  • GLAZE:
  • 3/4 cup powdered sugar
  • 1-2 tablespoons lemon juice

Instructions

  • Preheat oven to 350F. Lightly grease and flour a nonstick 9-in bundt cake pan. Set aside.
  • Place butter and sugar in a large bowl. Beat on high speed with a handheld mixer until smooth. Beat in lemon juice, zest, yogurt, eggs, buttermilk, and vanilla until smooth.
  • In a separate bowl, combine flour, baking soda, baking powder, salt, and poppyseeds. Gently fold flour mixture into liquid until batter is just combined.
  • Scrape batter into prepared pan and smooth top. Bake cake at 350F 45-50 minutes or until a skewer inserted in middle comes out clean. Cool cake in pan completely, then invert onto a serving plate.
  • Make the glaze: Whisk glaze ingredients in a small bowl until a thick glaze forms. Drizzle glaze over cooled cake and let stand 10 minutes before cutting and serving. Enjoy!

Nutrition

Serving: 1g | Calories: 215kcal | Carbohydrates: 24.2g | Protein: 7.1g | Fat: 10.2g | Saturated Fat: 5.9g | Polyunsaturated Fat: 4.3g | Cholesterol: 69mg | Sodium: 311mg | Fiber: 2.1g | Sugar: 10.6g