From the kitchen
Camel Milk Lemon Poppyseed Cake
A bright lemon and poppy-seed Bundt cake with a tender camel-milk crumb.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 cup sugar
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup pasteurized camel milk
- 3 large eggs
- 1/2 cup butter, melted and cooled
- 2 tbsp finely grated lemon zest
- 1/4 cup lemon juice
- 1 tbsp butter and 1 tbsp flour, for pan
Method
- Heat oven to 350°F. Thoroughly butter and flour a 10-cup Bundt pan.
- Whisk flour, sugar, poppy seeds, baking powder and salt.
- Separately whisk milk, eggs, melted cooled butter, measured lemon zest and juice. A little milk thickening from lemon is expected.
- Fold wet into dry just until combined and pour into pan, filling no more than three-quarters full.
- Bake 40 to 55 minutes until a tester shows moist crumbs but no wet batter.
- Cool in pan 15 minutes, loosen edges gently and turn onto a rack. Cool before slicing.
Cook with confidence
Before you start
Before you start
A defined Bundt pan prevents overflow into a small loaf pan. Lemon sizes vary, so juice and zest are measured. Grease every groove carefully.
Serving and keeping
Keep plain cooled cake wrapped for 2 days or freeze for up to 2 months.
Bake Cue
At 45 to 55 minutes, a tester should emerge without wet batter. Do not wait for a completely dry crumb.
Troubleshoot
- Dense: overmixed.
- Curdled wet mix: sat too long before flour.
- Dry: overbaked.
- Poppy seeds sink: batter over-thinned.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.