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READY IN 1½ hrs

Lemon Poppy Seed Bundt Cake

Read Reviews (123)

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

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Original recipe makes 1 - 10 inch Bundt pan Change Servings

1/4 cup poppy seeds
1/4 cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix

1 cup water
1/2 cup vegetable oil
4 eggs

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Directions

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.
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.
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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PREP 10 mins
COOK 1 hr
READY IN 1 hr 30 mins

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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 thought was going to be too much, but it was perfect! I cut the amount of oil in half, and added a cup of applesauce - it was the moistest cake I've ever had. This recipe is definitely a keeper.

—Marie

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Most Helpful Critical Review

Feb 04, 2013

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 LOVE it, i do not think i will make this again, not a fan.

—monic

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139 Ratings

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Oct 03, 2005

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 recipe with two exceptions. I used lemon pudding mix. I made a glaze using the juice of one orange and one lemon (large) combined with 1 1/3 cup powder sugar, combined in a sauce pan, stirred over low heat until just before boiling. After the cake has cooled 10-15 minutes I remove it from the bundt pan, pour half of the glazing into the pan, put the cake back into the pan (be careful to match up the patterns of the cake and the pan), then pour the remaining glazing on top and let it soak in. It seems like a lot of glazing, but just be patient, it will soak in. After the glazing has soaked in (about 5 minutes), remove the cake from the pan. It is lip smacking good and lemony. All my neighbors enjoy this cake. My young children (4 and 6 yr olds) like the cake but not the glazing part, I suspect they don't like the lemony taste.

—NADO2003

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Mar 23, 2007

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 were less crunchy, and I did use the full amount and thought it was fine. I also used lemon pudding mix, and I definitely wouldn't use anything else---if you're making a lemon cake, make a lemon cake. I made a powdered sugar and lemon juice icing and put over it while warm and recommend this as well. Very easy and good and my husband loves it.

—NICOLES3

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Feb 27, 2005

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 delicious. For glaze, I used 1.5 cups confectioner sugar and 1/4 cup fresh lemon juice. I poked holes in the top before pouring on the cake. B/F and I have eaten half of the cake in the last 2 hours. Yum!

—Lizzie

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Dec 15, 2008

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 the poppy seeds (could not find any) and I added 1/4 cup lemon juice to the batter. I used the glaze recommended on the reviews and its soooo good. This is a keeper in our family. To make the glaze I used 1 1/2 cups powdered sugar and 1/4 cup-1/2 cup lemon juice. UPDATE: 12/15/08: I have made this recipe so many times. It is a definite favorite in our house and I have been asked for the recipe as well. I have since changed how I make this to make it a little less moist. I think after making this several times 2 TBS of Lemon Juice to the batter is plenty and I use 1/4 cup Oil with no problems. I also use Lemon Pudding Mix instead of Vanilla. I have made the glaze using less and its still really good. 1/2 cup Powdered sugar 1/4 cup lemon juice works well together poured over the cake. I did also incorporate the Poppy Seeds this time & love that in there. Thank you so very much again!

—BarbB

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Dec 20, 2002

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.

—MIRANDA

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Feb 03, 2009

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 mixture just until boiling. I poured the whole amount over the top of the cake after I poked holes in it. I used the poppy seeds but I think next time I'll omit them and just have lemon cake.

—AlpineMt.Momma

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Nutrition

Calories
249 kcal
12%

Carbohydrates
29.9 g
10%

Cholesterol
61 mg
20%

Fat
12.9 g
20%

Fiber
0.5 g
2%

Protein
4 g
8%

Sodium
336 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Poppy Seed Bundt Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 249
** Calories from Fat: 116

% Daily Value *
** Total Fat 12.9g 20 %
** Saturated Fat 3g 15 %
** Cholesterol 61mg 20 %
** Sodium 336mg 13 %
** Potassium 65mg 2 %
** Total Carbohydrates 29.9g 10 %
** Dietary Fiber 0.5g 2 %
** Protein 4g 8 %
** Sugars 19.1g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 7 %
** Iron 10 %
** Thiamin 3 %
** Niacin 8 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 4 %

* 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.