Lemon Poppy Seed Bundt Cake

Ingredients & Substitutions

Here I explain the best ingredients for my lemon bundt cake recipe, what each one does, and substitution options. For measurements, see the recipe card.

Lemon Poppy Seed Bundt Cake:

• Flours – I use Wholesome Yum Blanched Almond Flour for a nutty, tender crumb (many brands are too grainy but not this one!), and pair it with tapioca flour to add lightness and a little structure. I used to make this recipe with almond flour alone, and prefer the texture with this blend, but you can replace the tapioca with more almond flour if you need fewer carbs. You can also swap in einkorn or even white flour instead of tapioca if you’re not gluten free.
• Besti Monk Fruit Allulose Blend – Unless you want to use actual sugar, this is by far the best alternative because it makes the lemon bundt cake moist. You can use other granulated sweeteners, but the result will be more dry. Check my sweetener conversion chart if you do.
• Unsalted Butter & Sour Cream – For richness and moisture. If you want to lighten it up, use Greek yogurt instead of sour cream. Or for a dairy-free option, use coconut oil instead of butter and thick coconut cream instead of sour cream.
• Eggs – You can try egg alternatives if you have to, but they might not provide enough structure here.
• Vanilla Extract for flavor, Baking Powder for lift, Poppy Seeds for that classic look and texture, and Sea Salt to bring out the sweetness.
• Lemon Glaze – This is just a blend of Besti Powdered Monk Fruit Allulose Blend, lemon juice, and vanilla. Any powdered sweetener works, but Besti dissolves best, so your glaze is smooth and not gritty. You can also use cream instead of lemon juice in the glaze if you don’t want the glaze to be lemony.

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How To Make Lemon Bundt Cake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cream the butter and Besti. In a large bowl, beat them with a hand mixer until light and fluffy. This step makes a big difference in the cake’s final texture.
2. Add the wet ingredients. Beat in the eggs, sour cream, and vanilla until smooth.

3. Mix the dry ingredients. In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, poppy seeds, and salt.
4. Combine and add lemon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the lemon juice and zest.

4. Bake. Pour the batter into a greased bundt pan (I use this one) and smooth the top. Bake the lemon bundt cake until golden and a toothpick inserted in the center comes out clean, loosely covering with foil if it browns too quickly.
5. Let it cool. Let the cake cool briefly in the pan, then carefully turn it out onto a cooling rack or platter to cool completely.
6. Make the glaze. In a small bowl, whisk together the powdered Besti, lemon juice, and vanilla until smooth. You can add more sweetener as needed. Drizzle over the cooled lemon poppy seed bundt cake just before serving.