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I had a desire for a bundt cake, and a pantry inexplicably full of poppyseeds, so I adapted Betty Crocker's Bonnie Butter Cake to make this lemony delight.


  • 2/3 cup butter, softened
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon lemon extract
  • 2 3/4 cups all-purpose flour
  • 1/2 cup poppyseeds
  • 2 1/2 teaspoons baking powder
  • 1 1/4 cups milk


  • Heat oven to 350 degrees. Grease and flour a bundt pan.
  • In mixer bowl, mix butter, sugar, eggs, vanilla and lemon extract until fluffy. Beat 5 minutes on high speed.
  • On low speed, mix in flour, poppyseeds, baking powder and salt alternately with milk. Pour into pan.
  • Bake for about 40 minutes or until pick inserted in center comes out clean, and cake starts to pull away from sides of pan.
  • Cool on rack, remove from pan.
  • Spread frosting on top half of cool cake, and enjoy!

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