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3 Mother’s Day desserts Mama definitely wants

I love lemon-poppy seed in all forms. A friend’s grandmother gave this recipe to me, and I couldn’t love a recipe more. It’s perfect for someone who enjoys eating dessert all day long (me!), because it’s just sweet enough to feel like you’re indulging but light enough to have for breakfast or an afternoon snack. Like a pound cake, but lighter.

Lemon poppyseed bread
Image: Ashton Keefe/SheKnows

Lemon-poppy seed bread

Yields 1 Bundt cake


  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 cup evaporated milk
  • 1/3 cup milk
  • 1 tablespoon vanilla extract
  • 1 lemon’s zest and juices, divided
  • 1/4 cup poppy seeds
  • 1/2 cup powdered sugar


  1. Heat the oven to 350 degrees F. Spray a Bundt pan with cooking spray.
  2. In a large bowl, sift together the flour, baking powder and salt. Set aside. In another large bowl, mix the oil and sugar. Add the eggs 1 at a time, beating after each addition. Add the evaporated milk, the milk and the vanilla. Add the dry ingredients, and mix well. Stir in the lemon zest, lemon juice (leave 1 tablespoon for icing) and poppy seeds. Bake for 40 – 45 minutes or until a cake tester comes out with moist crumbs attached. Let cool for 20 minutes.
  3. To make the lemon icing, combine the remaining 1 tablespoon of lemon juice with the powdered sugar, and whisk until there are no lumps and the sugar is moist. Drizzle over the cake, and allow it to harden.

Tip: Evaporated milk is a shelf-stable milk product that’s had about half its water content removed. It is not the same as sweetened condensed milk, which has added sugar. Don’t substitute regular milk or sweetened condensed milk for this!

Next up: One-pan brownies

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