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cake pop seeds

Cake pop seeds

I would recommend using spray in the muffin papers as they stuck a little to the papers.

I’ve been waiting for this recipe. 😉 Going to make these tonight. Perfect treat to have while the snow storm moves in.

I am SO excited by this recipe! I hope you will share a chocolate cake version sometime! So fun!

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Has anyone ever made any savory type pops in the cake pop maker?

Need to buy Poppy Seeds. Do you think Chia Seeds would work or is it a flavor thing? I want to put a raspberry in the middle! Got to try that!

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Yes on the lemon extract or any store and the coconut cream concentrate I use is linked or you can get coconut butter

So what other flavors of non paleo cake pops are out there? I feel like these are so good that it won’t matter but when I get inspired by the cake pop machine again I want to have a flavor to tackle. I am thinking that something with chocolate chips and bacon may have to be next when I get in a dessert mood. So I think I have talked about cake pops enough. Every time I try to change the subject I look at these photos again and my mind wanders back to the first bite, which is why I am blabbing. I want to make these again right now and probably would if it wasn’t 9 PM.

Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.

In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.

A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.

Recipe Summary test

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.


Cake pop seeds

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That said, this cake could also be made without them.

Poppy seeds add both flavor and a little crunch. They also contain a good bit of fiber, calcium, copper, phosphorus and magnesium. All are good and healthy things. Clearly that means this cake is healthy too!

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Lemon Poppyseed Cake

It’s no secret around here that I love a tasty lemon dessert. I have quite a variety of lemon flavored cakes and this is my latest. Believe it or not – it might just be my favorite!

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To make this amazing cake, start with both butter and oil. The butter lends that wonderful flavor, while the oil helps with keeping the cake moist. Beat them with some sugar and vanilla extract on medium speed until the mixture lightens in color and gets a fluffier texture, about two minutes.


This Lemon Poppyseed Cake is a tender, moist cake that’s full of lemon flavor and poppy seeds! It’s covered in a light lemon cream cheese frosting for a cake that’s perfect for lemon lovers!

This Lemon Poppyseed Cake is finished off with my favorite Cream Cheese Frosting, with a little bit of lemon juice and lemon zest added. It adds a subtle lemon flavor, which goes great with the cake.