Lemon Poppy Seed Bundt Cake Recipe

Name: Lemon Poppy Seed Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package lemon cake mix; 1 (3 1/2 ounce) package lemon pudding mix; ¾ cup warm water; ½ cup vegetable oil; 1 teaspoon lemon extract; 1 teaspoon almond extract; 4 eggs; ⅓ cup poppy seed; ¼ cup powdered sugar; 1 lemon, juice of

Servings: persons

1 (18 1/4 ounce) package lemon cake mix
1 (3 1/2 ounce) package lemon pudding mix
¾ cup warm water
½ cup vegetable oil
1 teaspoon lemon extract
1 teaspoon almond extract
4 eggs
⅓ cup poppy seed
¼ cup powdered sugar
1 lemon, juice of

1
In a mixing bowl, combine cake mix and pudding mix.
2
Add the water, oil, and extracts.
3
Beat for 30 seconds on low speed.
4
Add eggs, one at a time, beating well after each egg.
5
Beat for 4 minutes on medium speed.
6
Stir in poppy seeds.
7
Pour into a freased 10 cup bundt pan.
8
Bake at 350 for 50-60 minutes or until passes toothpick test.
9
Cool in pan 10 minutes before inverting onto a serving plate.
10
Combine powdered sugar and lemon juice and drizzle over warm cake.
11
Dust with extra powdered sugar if you'd like.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) package lemon cake mix, 1 (3 1/2 ounce) package lemon pudding mix, ¾ cup warm water, ½ cup vegetable oil, 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.

Lemon Poppy Seed Bundt Cake

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