Lemon poppy seed bundt cake from All About Cake (page 34) by Christina Tosi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other neutral oil for grapeseed oil.

  • ChefLeen on June 11, 2023

    No one was a fan of the segments. It ruined the cake for us. Now seeing so many positive reviews I will need to try again.

  • taste24 on May 24, 2021

    Excellent cake. So moist, lemony, and perfect sweetness. Prepping the lemons took a while, but the rest of the cake came together quickly.

  • shirofly12 on July 03, 2020

    Took this to the office and it was a huge hit. I did make quite a bit of modifications though (just to fit my needs/what I had during COVID). Reduced ingredients by 1/3 and it fit perfectly in m 10 cup bundt pan. Used lemon zest and calamansi juice, no segments. Because of that I reduced the sugar by 25%. Equal portion white whole wheat, whole wheat pastry, and AP flour. Coconut milk w/vinegar instead of buttermilk. 1/2 the poppy seeds (just not a huge fan). Baked a little quicker because of the smaller pan. Topped it with a simple powdered sugar/calamansi glaze. Despite all those changes it was SO GOOD! I can see how the lemon segments amp up the flavor. Definitely a new favorite recipe!

  • bwhip on January 29, 2019

    Great cake. Super lemony, with a bright, fresh flavor from all of that lemon zest, juice, and especially the supremed bits of lemon! Glaze is a great accompaniment. Our bundt pans are pretty standard size, but the recipe made more batter than would fit, so I wound up making the bundt and a small loaf pan too.

  • kellz on January 21, 2019

    My son always wants lemon cake for his birthday, and I made this for him without the poppy seeds (he’s not a fan). It was phenomenal. So moist with a wonderful lemon flavor. Added more powdered sugar to stiffen up the glaze. This will definitely be my new go-to lemon cake recipe. Also, I only had about half the amount of grapeseed oil on hand so subbed in avocado oil for the remainder.

  • anya_sf on December 07, 2018

    I only needed 1.5 lbs lemons and am glad I weighed the lemon pulp as I went because it took me a long time to segment and de-seed them. Once that part was done, the cake mixed easily by hand. It completely filled the bundt pan, but didn't rise much during baking (center never puffed), so no overflow. The cake stuck to the pan in a few places where the pieces of lemon touched the pan. Half the glaze was sufficient. The cake was super duper moist - probably from all that butter and oil - and quite delicious.

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