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: 1 lemon poppyseed cake mix; ¾ cup sugar; 3 tablespoons cornstarch; ¼ teaspoon salt; ¾ cup water; 1 tablespoon butter; ⅓ cup lemon juice; ¾ cup sugar; ¼ teaspoon cream of tartar; 1 teaspoon vanilla; 3 egg whites; ¼ cup boiling water

Servings: persons

1 lemon poppyseed cake mix
¾ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
¾ cup water
1 tablespoon butter
⅓ cup lemon juice
¾ cup sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla
3 egg whites
¼ cup boiling water

1
Bake cake as directed on package in 9x13.
2
Cool.
3
For Filling: Mix sugar, cornstarch and salt in a small saucepan over medium heat.
4
Add water slowly stirring constantly.
5
Bring mixture to a boil and boil for 1 minute, remove from heat.
6
Stir in butter and lemon juice.
7
Mixture will thicken as it sits.
8
For Frosting: Mix sugar, cream of tartar, vanilla and egg whites in a bowl add boiling water and beat at high speed for 5-7 minutes until fluffy.
9
When cake and filling are cooled top the cake with the filling then frost.
10
* Looks pretty in a glass cake pan*.

616

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 12 ingredients. The key ingredients include: 1 lemon poppyseed cake mix, ¾ cup sugar, 3 tablespoons cornstarch, ¼ teaspoon salt, 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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