Lemon Poppy Seed Cake Recipe

Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 (18 1/4 ounce) yellow cake mix (with or without the pudding); 1 (3 ounce) jello instant lemon pudding mix; 1/2 cup vegetable oil; 4 eggs; 1 cup warm water; 1/2 cup poppy seed (to taste); Glaze; 2 lemons, juice of; 1 1/2 cups powdered sugar

Servings: persons

Cake
1 (18 1/4 ounce) yellow cake mix (with or without the pudding)
1 (3 ounce) jello instant lemon pudding mix
1/2 cup vegetable oil
4 eggs
1 cup warm water
1/2 cup poppy seed (to taste)
Glaze
2 lemons, juice of
1 1/2 cups powdered sugar

1
Preheat oven to 350u00b0F.
2
Grease a bundt pan.
3
Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
4
Bake for 45 minutes or until toothpick tests clean.
5
While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
6
When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
7
Allow cake to cool and then remove from the pan.

604

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: Cake, 1 (18 1/4 ounce) yellow cake mix (with or without the pudding), 1 (3 ounce) jello instant lemon pudding mix, 1/2 cup vegetable oil, and more.

Yes, Lemon Poppy Seed 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 Cake

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