Cooking spray and flour for Bundt pan
1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
1/3 cup poppy seeds
the zest from 1 lemon, finely chopped or grated
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cup sugar
4 large eggs
the juice from 1 large lemon
1 cup non-fat plain yogurt

1 cup confectioner’s sugar
1/2 cup lemon juice
2 tablespoons unsalted butter

Heat oven to 325 degrees F. Spray and flour Bundt pan and set aside. Whisk flours, poppy seeds, lemon zest, baking soda and salt in a bowl and set aside. Cream butter and sugar together in mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon juice and yogurt and beat well. Beat in dry ingredient mixture until well-combined.

Transfer to Bundt pan, spreading batter evenly, and bake for 50 to 65 minutes or until cake tests done. Set pan, inverted, on a rack, to cool for 10 minutes. Turn out onto a platter to cool. While cake is cooling, prepare glaze: In a saucepan, heat sugar and lemon juice over low heat, stirring occasionally, until sugar is completely dissolved. (Tip: You can also do this in the microwave.) Stir in optional butter until well-incorporated. Pour over warm cake and cool completely. Can be left at room temperature for 24 hours, or refrigerated 2 days.

Note: Another experiment, hoping for a somewhat healthier version using whole wheat flour. Turned out great, except I’d like it a bit moister…. next time!

The only thing is, you probably shouldn’t leave it out, especially if you’ve got little hands and little hungry mouths just waiting to devour it!


This is what happened to mine, even before I had a chance to glaze it.