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Lemon Poppy Seed Cake

Lemon Poppy Seed Cake
The most moist and fluffy lemon poppy seed coffee cake you’ll ever taste, topped with a creamy lemon glaze.
Yield 1 large bundt cake; serves 8-10




  • 1 cup whole wheat pastry flour (or substitute all-purpose flour)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 cup warm milk
  • 6 tablespoons unsalted butter
  • 4 large eggs (at room temperature)
  • 1 1/4 cups all-purpose flour
  • 1/4 cup Greek yogurt or sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Zest of 2 lemons
  • 2 tablespoons poppy seeds

Lemon soak

  • 1/2 cup granulated sugar
  • 1/2 cup fresh lemon juice (2 large lemons)

Lemon glaze

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon milk


  • Grease and flour a 10-cup bundt or tube pan. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the whole wheat pastry flour, yeast, sugar, and salt.
  • In a microwave-safe bowl or saucepan, heat the milk and butter to 120 to 130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer. The liquid should feel hotter than lukewarm, but not so hot that it is uncomfortable or burns.
  • Add the milk mixture to the flour and beat on medium speed for 2 minutes. Add the eggs, all purpose flour, Greek yogurt, vanilla extract, almond extract, lemon zest, and poppy seeds. Beat on high for 2 minutes.
  • Spread the dough/batter evenly into the prepared pan. Cover and let rise in a warm, draft-free place for 1 hour. Towards the end of the cake’s rising time, place a rack in the center of the oven and preheat the oven to 375°F.
  • Bake the cake for 20 to 25 minutes, until toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack.
  • While the cake is baking, make the lemon soak: Place the lemon juice and sugar in a small saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Let stand at room temperature while the cake bakes. Once the cake is turned out of the pan, pour half of the soak all over the outside of the warm cake, let absorb for 30 seconds, then pour the remaining half over.
  • To prepare glaze: whisk together the powdered sugar, lemon juice and milk in a small bowl, until smooth. Drizzle glaze over cooled cake and serve.


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Review & Comments

Claudia middlebrooks | Reply

What is the second measurement of flour used for?

Red Star Yeast | Reply

Hi Claudia,

Sorry for the confusion. In says in step 4 after you add the eggs you add the all purpose flour.

Happy Baking!

Marilyn | Reply

3 stars
The dough does not seem sweet enough. There was only 1/4 c of sugar with the yeast mixture. Is there sugar missing from the recipe? The glaze and syrup do add some sweetness but the dough seems bland. Thanks so much!

Red Star Yeast | Reply

The dough is not meant to be overly sweet in this recipe. Did you use the whole wheat or all-purpose flour? Using the all-purpose flour might allow for more sweetness to come through in the flavor profile.
You may also like to try one of our other coffeecake recipes that have a higher sugar level, such as or

Happy baking!

Veronica | Reply

If I don’t have Platinum yeast what can I use instead?

Red Star Yeast | Reply

Hi Veronica – When using the whole wheat pastry flour, Platinum Yeast is recommended. Check our store finder to see if there is a store near you, or you can order it through our online vendor: However, you can substitute Red Star Active Dry Yeast or Red Star Quick Rise Yeast 1-for-1. Just keep an eye on the dough as rise times may vary, and the final volume may not be as high.
Happy baking!

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