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)

1-1/2lbs Chicken Breast Tenders
2 Tbsp Grapeseed Oil or Avocado Oil
1 Cup Low Sodium Chicken Broth
1/3 Cup Fresh Squeezed Lemon Juice
1/3 Cup White Cooking Wine, chilled ( a medium to dry wine- not sweet)
1 Tbsp Italian Parsley (for garnish)
1 Cup Whole Wheat Flour
salt & pepper to taste

Dredge tenders in whole wheat flour and shaking off the excess. Heat 2 tbsp of oil and start adding your tenders into the pan. Sauté the chicken on med-high heat for about 3 min on each side until light brown. They will cook pretty fast since they are very thin. Remove and keep warm. Once done with all chicken. Add wine to deglaze the pan scraping all bits from the chicken and reduce. Add broth, and lemon juice. Bring to a boil and reduce by half. Season with salt and pepper to your taste. Add the chicken back to the sauce. Garnish with parsley. Guiltless Eating! 🙂

Nutrition Facts


User Entered Recipe
  6 Servings 
Amount Per Serving
  Calories 372.3
  Total Fat 13.3 g
  Saturated Fat 1.7 g
  Polyunsaturated Fat 1.0 g
  Monounsaturated Fat 7.0 g
  Cholesterol 100.0 mg
  Sodium 1,143.7 mg
  Potassium 79.1 mg
  Total Carbohydrate 17.6 g
  Dietary Fiber 0.7 g
  Sugars 0.3 g
  Protein 42.0 g
  Vitamin A 0.4 %
  Vitamin B-12 0.0 %
  Vitamin B-6 5.2 %
  Vitamin C 19.1 %
  Vitamin D 0.0 %
  Vitamin E 0.2 %
  Calcium 4.4 %
  Copper 1.1 %
  Folate 1.7 %
  Iron 9.0 %
  Magnesium 1.0 %
  Manganese 7.1 %
  Niacin 0.3 %
  Pantothenic Acid     0.4 %
  Phosphorus     1.1 %
  Riboflavin 0.5 %
  Selenium 1.9 %
  Thiamin 1.0 %
  Zinc 0.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



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Rating: 4.3/5 (3 votes cast)