Lemon-Poppy Seed Bundt Cake – a delicious recipe with lemon cake, water, vegetable oil, eggs, poppy seeds, Lemon Glaze. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F Grease 12 cup bundt cake pan with shorting and lightly flour.
2
Beat cake mix, oil, water, and eggs in large bowl with electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping bowl occasionally. Stir the poppy seeds into batter and pour into pan.
3
Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, and then turn upside down on wire rack. Remove from pan and cool 2 hours.
4
Meanwhile, make lemon glaze. Mix sugar, 1 tablespoon lemon juice and lemon peel; mix and add the rest of lemon juice 1 teaspoon at a time until smooth and the consistency of thick syrup.
5
Spread lemon glaze over the top of the cooled cake, allowing some to drizzle down the sides. Store loosely covered at room temperature.
415
kcal
Calories
28
g
Fat
36
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 ounce) package Betty Crocker Super Moist lemon cake mix, 1 1/4 cups water, 1/3 cup vegetable oil, 3 eggs, and more.
Yes, Lemon-Poppy Seed Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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