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Lime Poppyseed Sourdough Bundt Cake

Well guys, I diddly done did it.

I done put sourdough in my dessert.

It was really only a matter of time.

Lime Poppyseed Sourdough Bundt Cake

I promise you won’t even be able to tell that it’s there. Like we’ve discussed before, using starter in quick breads or cakes really just adds a subtle tang and {sorry} moistness similar to that of buttermilk.

Plus, it gives you something to do with that extra starter instead of simply discarding it at each feeding. I mean, technically it is alive. I may or may not be somewhat attached to Methuselah. Let’s not talk about it now.

Lime Poppyseed Sourdough Bundt Cake

In case that hasn’t convinced you…I used my mini-bundt pan to make these adorable little cakes instead of one big one! I’m pretty sure mini versions of things automatically make them more appealing. Not to mention, perfect portion control!

If you wanted to change things up to make lemon poppy seed cakes, you most certainly could. I just happened to have limes on hand and it seemed like such a perfect summery flavor. The lime flavor is subtle, so for a stronger kick of lime, whip up a little lime glaze to drizzle over the tops of these cakes.

Or just dust them with powdered sugar and eat them for breakfast…I won’t tell.

Lime Poppyseed Sourdough Bundt Cake

Other sourdough recipes:

Buttery Sourdough Rolls

Cinnamon Raisin Sourdough Bread

Rustic Sourdough Bread

Vegan Sourdough Banana Bread


 Adapted from a Joy the Baker recipe.

Sourdough starter recipe.

Lime Poppyseed Sourdough Bundt Cake

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Servings: 12


  • 1 1/2 cups almond milk
  • 1 tablespoon lime juice
  • 1 1/4 cups granulated sugar
  • 1 tablespoon lime zest
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons poppy seeds
  • 2 tablespoons agave nectar
  • 1 cup sourdough starter
  • 3 eggs
  • 1 cup unsalted butter melted
  • 1 teaspoon vanilla
  • Powdered sugar for dusting


  • Preheat oven to 350 degrees. Grease and flour one full-sized or 12 mini Bundt pan(s). Set aside.
  • Combine the almond milk and the lime juice. Set aside for about 5 minutes.
  • In a large bowl, mix together the sugar and lime zest. Using your fingers, rub the zest into the sugar.
  • To the lime sugar, add the flour, baking soda, salt, and poppy seeds. In a separate bowl, whisk together the almond milk mixture, agave, sourdough starter, eggs, butter and vanilla.
  • Add the wet ingredients all at once to the dry ingredients. Stir until all of the dry ingredients are moistened and the mixture is thoroughly combined.
  • Spoon the batter into the prepared pan(s). Bake for 50 to 60 minutes, or until a skewer inserted in the center of the cake(s) comes out clean. Allow to cool in the pan for 20 minutes then invert onto a wire rack to cool completely.
  • Dust with powder sugar just before serving.



    1. I was thinking the same thing. Got to get a mini bundt pan before baking these. Great to give away as well.

  1. How freaking cute is this little guy?! Love the idea of a sourdough bundt! Keep the dessert sourdough recipes coming, I’m going to need all I can get! Wanna split a bundt with me? Let’s do it!

  2. Lovely work, Stephie! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers

  3. The texture and crumb of this cake were excellent, but I would put in waaayyy more lime zest and/or juice next time I found the flavor to be somewhat plain.

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