An egg-free lemon poppy seed bundt cake that can easily be made vegan. This easy oil based cake doesn’t need any fancy substitutions and comes together in less time than it takes to preheat the oven. It has a tender crumb that holds together in your hand but melts in the mouth all covered in a sweet lemon glaze. The classic combination of bright, tart lemon and poppy seeds is perfect with tea or coffee.

Main ingredients: AP flour, granulated sugar, milk, lemons, poppy seeds, baking powder, baking soda, oil