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Lemon Poppy Seed Bundt Cake Recipe

Our lemon poppy seed Bundt cake is a wonderfully refreshing and point cake that is perfect as spring is rolling in!
Prep Time1 hour 40 minutes
Cook Time45 minutes
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: Easy cake mix recipe, Easy Dessert Recipe, Lemon poppy seed bundt cake with cake mix and pudding, Moist lemon poppy seed cake recipe
Servings: 12
Calories: 443kcal

Equipment

  • Bundt Pan
  • Non-stick Cooking Spray
  • Large Mixing Bowl
  • Hand mixer
  • Zester

Ingredients

  • 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 Tablespoons milk
  • ½ teaspoon lemon extract
  • 2 Tablespoons lemon juice (you can use the lemon juice from the lemon zest that was used in the cake)

Instructions

  • Preheat oven to 350 degrees F .
  • 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.

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: 443kcal | Carbohydrates: 45g | Protein: 5g | Fat: 29g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 376mg | Potassium: 178mg | Fiber: 1g | Sugar: 24g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg