Lemon Poppyseed Marble Bundt Cake
This delightfully refreshing coffee cake is packed with lemon flavor from Ann Clark Premium Lemon Flavoring and the addition of lemon zest. By mixing layers of dough with poppy seeds and without, you'll enjoy a beautiful visual marbling effect when you slice into the cake. For even more of a citrus-y punch, top with our Lemon Glaze.
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Prep Time
25 minutes
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Cook Time
70 minutes
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Servings
12
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1 ½ cups granulated sugar
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3 tablespoons lemon zest, from micro planer (3 lemons)
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4 large eggs, room temperature
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1 cup whole milk yogurt
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2 teaspoons Ann Clark Premium Lemon Flavoring
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2 sticks (1 cup) unsalted butter, melted and cooled
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3 ¼ cup all-purpose flour
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon sea salt
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½ cup poppy seeds
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Lemon Glaze (if desired)
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Large Bundt Pan
Equipment Needed:
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1
Preheat oven 350°F. Grease a large bundt pan with baking spray. Set aside.
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2
Add sugar and 2 tablespoons lemon zest and rub with your fingers until completely combined, in a large bowl.
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3
Whisk eggs, yogurt, and flavoring, until incorporated, to the large bowl.
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4
Combine flour, powder and soda, and salt, until combined, in a small bowl.
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5
Add the flour mixture until just combined, to the large bowl.
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6
Gently, fold the butter into the mixture until just combined.
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7
Pour about half batter (2 ½ cups) into the bowl with the poppy seeds and fold together.
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8
Alternate half of the plain lemon batter with the poppyseeds batter into the prepared pan.
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9
Bake in preheated oven until it springs back from edges and pulls away from the sides, 40- 50 minutes.
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10
Remove from oven and let cool in the pan for 10 minutes. Invert pan onto cooling rack and cool completely for about 1 hour.
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11
Glaze with Ann Clark’s Lemon Glaze recipe, if desired.
Notes & Tips:
- To make ahead: Freeze for up to 3 months, unglazed and tightly wrapped
- Use baking spray to ensure that the Bundt comes out easily.
- Also invert after the 10 minutes to avoid the cake steaming and being difficult to get out of the pan.
Photo by Laura Kanya
