When you need to make a delicious and moist cake, make sure you choose our lemon poppy seed bundt cake recipe. It is a super easy cake mix recipe to make and enjoy within a few hours!
I’m a sucker for any and all things lemon poppy seed. I don’t know what it is about this combination, but this moist lemon poppy seed cake recipe always hits the spot.
Also, if you are looking for a way to impress some friends but want an easy dessert recipe, you need to make this. Since you make our lemon poppy seed bundt cake with cake mix and pudding, you will get a moist and flavorful cake every time.
Recipe Ingredient Notes
To make our lemon poppy seed bundt cake, you need the following ingredients:
- Lemon cake mix
- Instant lemon pudding
- Sour cream
- Vegetable oil
- Eggs
- Water
- Poppy seeds
- Lemon zest
- Powdered sugar
- Milk
- Lemon extract
- Lemon juice
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Lemon Poppy Seed Bundt Cake
- Preheat oven to 350℉.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the poppy seeds and lemon zest and pour batter into a bundt pan sprayed with nonstick 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.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Counter: Store in an airtight container for up to 3 days are room temperature.
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months.
Enjoy More Delicious Bundt Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Blueberry Coffee Cake
- Blueberry Jamboree
- Cherry Cheesecake Dump Cake
- Classic Strawberry Cheesecake
- Frosted Strawberry Sheet Cake
- Layered Pina Colada Dessert
- Lemon Blueberry Bundt Cake
- Peach Cobbler Dump Cake
- Pineapple Coconut Bundt Cake
- Pineapple Orange Cake
- Pineapple Poke Bundt Cake
- Strawberry Coconut Poke Cake
- White Raspberry Poke Cake
Lemon Poppy Seed Bundt Cake Recipe
Ingredients
Bundt Cake
- 15.25 ounces lemon cake mix, 1 package
- 3.4 ounces Instant lemon pudding mix, 1 box
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- ½ cup warm water
- 1 Tablespoon poppy seeds
- zest from 1 lemon
Lemon Glaze
- 1 cup powdered sugar
- 2 Tablespoon milk
- ½ teaspoon lemon extract
- 2 Tablespoon lemon juice, (you can use the lemon juice from the lemon zest that was used in the cake)
Instructions
- Preheat oven to 350℉.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the poppy seeds and lemon zest and pour batter into a bundt pan sprayed with nonstick 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.
- Whisk to combine. If it's too runny, add more powdered sugar until it's the consistency you prefer.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Zechariah Chapter 5 Verse 1: Then I turned, and lifted up mine eyes, and looked, and behold a flying roll.
A missionary serving in our ward showed that to us one time. It makes me smile. =)
That lemon cake looks so good! Wish I had a lemon cake mix about now… (Yes, even though it’s 2am…)
Oh my gosh- I am bookmarking that scripture!! Ha ha ha ha! Thank you for sharing!! 🙂 Hilarious!
Yum! It sounds delicious!! Happy Easter to you!
Beautiful bundt cake, always a classic combination of flavors!
Can you use canola oil instead of vegetable oil? It is all I have right now and I want to make this now!! 🙂 Thanks! Amy
Looks wonderful!
I think Canola oil would work just fine.
This looks delicious! Thanks so much for sharing it at LWSL this week – hope to see you back next week!
YUM! Another winner… one of my favorite combinations for sure! Thanks so much for sharing at Super Saturday Show & Tell?
The cake recipe is fantastic! I’m wondering if the amounts are correct for the glaze because it was way too runny.. not at all like the glaze in the picture. Any suggestions?
Thanks for sharing! I plan to make the chocolate bunt next week. 🙂
Whenever you want to thicken up your glaze just add more powdered sugar. Hope this helps! 🙂
I made this cake and it was awesome. I added the zest from one lemon to the cake. For the glaze I made a limoncello glaze. I used 1/2 sugar, 2 tablespoons of cornstarch and mixed together and added 2 tablespoons of fresh lemon juice and 1/2 cup of homemade limoncello. Bring the glaze to a boil and boil for 3 minutes. Then put the glaze in the refrigerator for about 15 minutes. Then glazed the cake. The glaze really brings out the lemon flavor. My brother said the cake was divine!!!!
Hi Pam. The changes you made to the cake sound amazing. Thanks so much for stopping by our blog. Have a terrific weekend.