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Lemon and Strawberry Poppy Seed Bundt Cake

A nice twist to your normal poppy seed cake! The great thing about this recipe is that it's a two in one because we combined a lemon poppy seed cake recipe with a strawberry poppy seed cake recipe to make this fruity treat!


3 cups all-purpose flour

1 cup sugar

2 cups of strawberries (chopped)

1/2 cup lemon zest (approx. 2 lemons)

1 cup buttermilk

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 tbsp. poppy seeds

1 tsp. vanilla extract

For vanilla glaze:

1 cup icing sugar

1 tsp. vanilla extract

4 tbsp. milk (or as much as needed)

1. Preheat oven to 325° F and mix your flour, baking soda, baking powder, and poppy seeds together in a large bowl.

2. In a separate bowl, cream your butter, sugar, vanilla extract and lemon zest

3. Take your strawberries and chop enough to equal about 2 cups. Then get your blender and blend the strawberries to make a strawberry puree

4. Pour your lemon zest mixture into the flour batter and mix

5. Add strawberry puree to your buttermilk and stir. Then add it little by little to the cake batter making sure everything is blended together

6. Grease your bundt cake pan and pour the batter evenly

7. Bake for approx. 45 minutes or until toothpick/knife comes out cleanly

For Vanilla Glaze

1. Mix icing sugar and vanilla extract together and add the tablespoons of milk in one at a time until it reaches to your desired consistency. You can add more or less tablespoons of milk as you see fit. Enjoy!

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