Lemon Poppy Seed Bundt Cake is a lemony buttermilk cake made with whole wheat flour and studded with poppy seeds.
This Lemon Poppy Seed Bundt Cake is made with fresh lemon zest and juice, buttermilk, poppy seeds and whole wheat flour. It is a delicious coffee cake that is great for a special breakfast, snack or light dessert. This cake is so lemony, bright and cheery, it reminds me of spring. Now that we have warmer temperatures and snow melting, spring is finally on its way! One of my favorite things about spring is finally getting outside and being active as a family. We love to run, go on bike rides or just kick around the soccer ball. When kicking our healthy habits into high gear, I also find that we start paying more attention to what we eat. I recently used this Nutrition Calculator to find out my daily caloric needs, as well as fiber, protein and other important nutrients.
This tool part of the Facts Up Front initiative, which you may know better as the snapshot of nutrition information prominently featured on the front of labels of your favorite foods. 
By prominently displaying important information, such the amount of calories, saturated fat, sugar and sodium is in a serving, I find we are better able to make informed decisions when shopping at grocery stores. Clearly the Facts Up Front initiative is more than just a label. The user-friendly website offers many exciting resources and tools to further educate about nutrition, individual nutrient needs, and to help put this information to use at the grocery store. From Shopping and Meal Planning Tips to an Infographic to a Nutrition Quiz, making healthful decisions has never been easier. There is even a section dedicated to Recipes, which offers ideas for delicious dishes made with products that have the Facts Up Front label. In fact, that is where I got the recipe for this Lemon Poppy Seed Bundt Cake!
- 1½ cups whole wheat pastry flour
- 1 cup all-purpose flour
- ¼ cup poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 2 tablespoons freshly grated lemon zest (I used 2 lemons)
- 2 tablespoons lemon juice (I used ½ of a lemon)
- 2 eggs, at room temperature
- 2 egg whites, at room temperature
- 1¼ cups granulated sugar
- powdered sugar, for dusting
- Preheat oven to 350°F. Spray 12-cup Bundt pan with baking spray and set aside.
- In a medium bowl, whisk the flour, baking powder, and baking soda.
- In a liquid measuring cup, combine buttermilk, vanilla, lemon zest and lemon juice.
- In a large bowl, add eggs, egg whites and sugar. Using an electric mixer (I used my hand mixer) beat on high for 5 minutes, or until mixture starts to thicken.
- Add ⅓ dry ingredients to the egg mixture, folding gently. Then fold in ½ buttermilk mixture. Repeat, ending with the last ⅓ of the dry ingredients.
- Pour batter into prepared Bundt pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 to 10 minutes and then invert to a wire rack to cool completely. Dust with powdered sugar before serving and enjoy!
This is a sponsored post written by me on behalf of the Facts Up Front program.
I saw the link to this on Twitter and I’m a sucker for anything with lemon and poppy seeds. We’ll give this a try this afternoon. It looks just how I like it.