Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

SHANNA FENTON

"This is an easy, moist lemon and poppy seed cake that was my grandfather's favorite."
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Ingredients

1 h 30 m servings 249 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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Reviews

Read all reviews 130
  1. 148 Ratings

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Most helpful positive review

This cake was delicious. I made a few modifications though. I used a white cake mix instead of lemon, but lemon pudding instead of vanilla. Also, I added 1 tbsp. of lemon extract, which I tho...

Most helpful critical review

the only yellow cake mix i can find near my place is 15.25 oz,others i followed the recipe,didnt change anything. a 10 inch bundt pan, 350 degrees 53 min. cake is moist, i like it but i do not ...

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This cake was delicious. I made a few modifications though. I used a white cake mix instead of lemon, but lemon pudding instead of vanilla. Also, I added 1 tbsp. of lemon extract, which I tho...

I love this cake, my husband loves it and all the adults in the neighborhood love it. We liked it so much I've made 4 in the last two weeks and none lasted more than 2 days. I followed the rec...

This is really good for a cake mix recipe--normally I'm not a cake mix fan, but I needed something quick and easy, so I tried this, and it was really good. I did soak the poppy seeds and they we...

Wonderful recipe. This was just what I was looking for. I think that mine only baked about 45 minutes. Even then, it probably could have come out of the oven 5 minutes sooner. Still deliciou...

9/1/08: My husband and kids have raved over this cake since I first made it. I have also made it for friends and family and they all love it as well. The only changes that I made were to omit ...

So moist and delicious! This was so good, we couldn't stop eating it. I did make a glaze with powdered sugar, milk, and vanilla to drizzle over the top.

This cake is moist and has an intense lemon flavor - very yummy! I used a glaze recommended by another reviewer -juice of 1 orange and 1 lemon mixed with 1 1/3 cup powdered sugar. Heat the mixt...

This cake was so yummy! Quick, Easy and OH SO Moist. I used the full amount of poppy seeds and soaked them; I also used Lemon pudding mix instead of the Vanilla. I baked this little heart shaped...

I used lemon pudding- my mom always did and we think its just too bland if you use vanilla. If you want lemon cake, you should make lemon cake!

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