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.
Servings 12 servings
- 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
- 3/4 cup powdered sugar
- 1-2 tablespoons lemon juice
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!
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