Lemon Poppy Seed Bundt Cake with Herbal Additions🌿

I know summer has come and gone, but apparently my cravings haven't gotten the memo! I've been wanting a good lemon poppy seed Bundt cake, and with the kiddos home sick, I've found myself spending a little extra time in the kitchen baking up something sweet.

Maybe it's the clear blue skies and those perfect low-70s days that have me craving all things citrus lately. There's something about the sunshine and fresh air that makes me reach for lemons and want to bake something bright and a little nostalgic.

Every time I walk through Costco, I find myself eyeing those lemon poppy seed muffins. I haven't had one since I was a kid, and for whatever reason, it never crossed my mind to just make my own! So here we are, turning an old childhood favorite into a homemade Bundt cake.

With the kiddos home sick, I've had a little extra time to spend in the kitchen, and this felt like the perfect excuse. Of course, I couldn't resist adding a few of my favorite herbal ingredients, because apparently I find a way to incorporate herbs into just about everything these days. A little citrus, a little nostalgia, and something homemade to enjoy with the family. 🍋🌿

This cake is soft, moist, buttery, and full of fresh lemon flavor, with just the right amount of poppy seeds. The lemon glaze adds a sweet little finish that brings everything together.

Whether you're baking for a slow afternoon at home, a family gathering, or simply because you've been craving something lemony, this one is worth making.

Lemon Poppy Seed Bundt Cake

Ingredients

For the cake:

2½ cups all-purpose flour (I use 1 cup organic unbleached white flour, 1 cup organic almond flour, and ½ cup organic vital wheat gluten)

2½ teaspoons baking powder

½ teaspoon salt

½ cup coconut oil

½ cup unsalted butter

1¾ cups organic cane sugar

4 large eggs

Zest of 2 large lemons

⅓ cup fresh lemon juice

2 teaspoons vanilla extract

1 cup plain Greek yogurt

2 tablespoons poppy seeds

Optional herbal additions:

4 drops Anima Mundi Adaptogenic tincture

1 teaspoon Anima Mundi Euphoria

½ teaspoon Anima Mundi Rose

I love incorporating herbs into everyday recipes whenever I can. These are optional additions, so feel free to leave them out if you prefer a traditional lemon poppy seed cake.

For the lemon glaze:

1½ cups powdered sugar

3 tablespoons fresh lemon juice

Zest of 1 lemon

Instructions

1. Prepare your oven and Bundt pan.

Preheat your oven to 350°F. Thoroughly grease and flour a 10–12 cup Bundt pan, making sure to get into all the little grooves to prevent sticking.

2. Mix the dry ingredients.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the butter and sugar.

In a large mixing bowl, beat the butter, coconut oil, and sugar together for 3–4 minutes until light and fluffy.

4. Add the eggs and lemon.

Add the eggs one at a time, mixing well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract.

5. Combine the batter.

Add the flour mixture alternately with the Greek yogurt, beginning and ending with the flour mixture. Mix just until combined. Be careful not to overmix. Fold in the poppy seeds and your optional herbal additions.

6. Bake.

Pour the batter evenly into your prepared Bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool.

Allow the cake to cool in the pan for about 15 minutes before carefully turning it onto a wire rack. Let it cool completely before glazing.

8. Make the lemon glaze.

Whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle over the cooled cake and allow the glaze to set before slicing.

A Few Kitchen Notes

Oil and butter: You can use all butter, all coconut oil, or another neutral oil of your preference. I also love using ghee in baking, although using a full cup makes for one pretty expensive cake!

Flour variations: I enjoy experimenting with different organic flours in my baking. My combination gives me a little variety from traditional all-purpose flour. Keep in mind that this will give the cake a slightly different texture than a traditional Bundt cake. The almond flour adds a little density and moisture, while the vital wheat gluten gives the cake more structure and chew. If you prefer a more traditional, lighter cake crumb, you can substitute the flour combination with 2½ cups of all-purpose flour.

Sweetness: The glaze adds an extra layer of sweetness, so you can adjust the amount to your liking.

Herbal additions: These are completely optional. If you prefer a classic lemon poppy seed cake, simply leave them out.

From My Kitchen to Yours

Not every baking day needs a special occasion. Sometimes it's a rainy afternoon, sick kiddos curled up at home, or simply a craving you can't shake.

I love finding little ways to make everyday moments special, whether that's baking something from scratch, incorporating herbs into my kitchen, or slowing down long enough to enjoy a homemade treat with my family.

And apparently, lemon poppy seed cake is making its way into my fall baking lineup!

Happy baking! 🍋