Flaky, buttery crescent rolls loaded with melting feta cheese, whipped delicious cream cheese, and your favorite spinach and artichoke dip.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 fluted tube cake |
Ingredients
- 2 ¼ cups white sugar
- 1 cup unsalted butter, softened
- 4 eggs
- ½ cup poppy seeds
- ¼ cup finely grated lemon zest
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup buttermilk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
- Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
- Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
- Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.
- You can also make this in two 9×5-inch loaf pans or 9-inch cake pans. If you use loaf pans, bake for 50 to 55 minutes.
Nutrition Facts
| Calories | 539 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 262 mg |
| Sugars | 48 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Here’s what I changed. I only had two sticks of butter, so I added 1/4 cup of ghee and 1/4 cup of avocado oil; I had to melt the butter because it was frozen. We don’t use sugar here, so I used a cup of Monk Fruit powdered sugar (it’s what I had) and about 1/3 cup of coconut sugar. I added Lemon extract, and finally, I used Einkorn flour rather than regular flour. The cake took a bit longer because I used a glass baking pan. I didn’t have all those poppy seeds, just used 2.5 ounces. It is delicious, though! Oh, all my ingredients are organic, which also pops the taste. Enjoy!
I made this loaf as part of a “high tea” for my mother an father-in-law. We were visiting them after they had moved from a house into a condo and they had no baking pan but they did have a muffin tin. So instead of making it as a cake it was turned into muffins. They were fabulous! Light, fluffy, and just the right amount of lemon-flavour. Everyone loved them. They took about 25 minutes to bake as large muffins. I highly recommend this recipe. Delicious. I’ll be making them again.
Made it for Mothers Day and everyone enjoyed it. As we are sensitive to sugar, we had to drop the sugar content by 1/2 cup and still this cake was most excellent.
Delicious! Tastes like a lemon poppy seed muffin. My whole family loved it. I used only 1/3 cup of poppy seeds.
Make sure you grease the Bundt Cake pan well.
I made for my mom’s b-day and the whole family loved it.
This reminded me of pound cake! Very dense and really good. The lemon zest was enough to bring the lemon flavor to this bread. Make sure you butter your pan really well. Mine cooked close to 60 minutes.