Yields: One Loaf (about 10 slices)
Serving Size: 1 slice


1-1/4 cup sugar

6 Tbsp Extra Virgin Olive Oil

2 Large Eggs at room temp.

1/3 cup unsweetened Almond Milk

1 tsp Vanilla Extract

1 tsp Almond Extract

2 Cups Cake Flour***

1-1/4 tsp Baking Powder

1/2 tsp kosher salt

1-1/2 Cups shredded zucchini, squeezed and drained

2 Tbsp Lemon zest


1 cup powdered sugar

1-2 Tbsp Meyer Lemon Juice


Heat oven to 350F.

Spray your loaf pan with cooking spray or baking spray. You may also line it with parchment paper. Set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In your stand mixer or hand mixer. Whisk together sugar and oil until combined well. Add eggs, almond milk. Whisk well. Now add extracts and lemon juice until incorporated. Add in flour mixture and whisk on low until just combined. Fold in the zucchini and zest. Pour into pan and bake for 45-50 min or until cake tester comes out clean. Cool 10 minutes in the pan and then completely on a cooling rack.

To make glaze, whisk together ingredients and pour over cooled cake. Enjoy!

**recipe adapted from Mom On Time Out.

*** if you do not have cake flour you may use All Purpose Flour using this equation:

1 cup AP Flour- 2 Tbsp AP Flour+ 2 Tbsp corn starch or arrowroot powder = 1 cup cake flour

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Rating: 5.0/5 (3 votes cast)

Lemon Poppy Bundt Cake

September 7th, 2016 | Posted by Milana in Dessert | Recipes - (0 Comments)


2 cups of unbleached all-purpose flour

1 cup cake flour

1 Tbsp baking powder

1 tsp salt

2 cups yogurt (non-fat, full-fat, Greek – they all work)

1-1/2 cups sugar, I use organic evaporated cane sugar

3 eggs, room temperature

4 Tbsp fresh lemon juice

3 Tbsp fresh lemon zest

1/4 cup unsweetened applesauce

1/4 cup avocado oil

1 tsp vanilla extract

1 Tbsp poppy seeds


Preheat oven to 350ºF. Spray 10” bundt pan with non-stick spray or baking spray.

Using a stand mixer, beat yogurt, sugar, eggs, lemon juice, lemon zest and vanilla. Once fully combined, add applesauce and oil and beat until thoroughly combined.

In a separate large bowl, whisk flours, baking powder and salt.

With mixer on low, add dry ingredients in 2-3 additions, stopping to scrap down sides until well combined. Stir in poppy seeds.

Pour batter in prepared pan and bake 50-55 minutes, or until tester comes out clean. Remove from oven and let stand 10 minutes in the pan.

Place a wire cooling rack over a rimmed cookie sheet. After cake has cooled 10 minutes, invert cake on to the wire rack. Allow cake to cool completely before glazing.

Original recipe adapted from Eat In Eat Out.

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Rating: 5.0/5 (2 votes cast)