Lemon Poppy Seed Bundt Cake Recipe
This lemon poppy seed bundt cake is a moist, citrusy dessert made with lemon cake mix, pudding, and a sweet lemon glaze.
Serving12 servings
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
When making the lemon glaze, add more powdered sugar if it’s too thin, or more milk if the glaze is too thick.
Nutrition
Calories: 443 kcal · Carbohydrates: 45 g · Protein: 5 g · Fat: 29 g · Saturated Fat: 19 g · Trans Fat: 1 g · Cholesterol: 65 mg · Sodium: 376 mg · Potassium: 178 mg · Fiber: 1 g · Sugar: 24 g · Vitamin A: 204 IU · Vitamin C: 1 mg · Calcium: 98 mg · Iron: 2 mg