In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the poppy seeds and pour batter into a bundt pan sprayed with non-stick cooking spray.
Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with lemon glaze.
2 tablespoons milk
1/2 teaspoon lemon extract
2 tablespoons lemon juice
Just whisk to combine.