Poppy Seed Chiffon Bundt Cake Recipe

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Poppy Seed Chiffon Bundt Cake
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  1. Let eggs stand at room temperature for 30 minutes. In a small bowl, soak poppy seeds in hot water for 15 minutes.
  2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg yolks, oil, vanilla and poppy seeds with water. Add to dry ingredients; beat until well blended.
  3. In another large bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
  4. Pour into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350° for 50-55 minutes or until cake springs back when lightly touched.
  5. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12-16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 583.06 Kcal (2441 kJ)
Calories from fat 208.76 Kcal
% Daily Value*
Total Fat 23.2g 36%
Cholesterol 95.48mg 32%
Sodium 259.93mg 11%
Potassium 225.82mg 5%
Total Carbs 81.6g 27%
Sugars 14.97g 60%
Dietary Fiber 1.2g 5%
Protein 9.72g 19%
Vitamin C 0.1mg 0%
Iron 1.2mg 7%
Calcium 155.1mg 16%
Amount Per 100 g
Calories 283.84 Kcal (1188 kJ)
Calories from fat 101.63 Kcal
% Daily Value*
Total Fat 11.29g 36%
Cholesterol 46.48mg 32%
Sodium 126.54mg 11%
Potassium 109.93mg 5%
Total Carbs 39.72g 27%
Sugars 7.29g 60%
Dietary Fiber 0.58g 5%
Protein 4.73g 19%
Iron 0.6mg 7%
Calcium 75.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
  • 16

Good Points

  • saturated fat free,
  • low sodium

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