When you need to make a delicious and moist cake, make sure you choose our lemon poppy seed bundt cake recipe. Plus it is a super easy cake mix recipe to make and enjoy within a few hours!
I’m a sucker for any and all things lemon poppy seed. I don’t know what it is about this combination, but this moist lemon poppy seed cake recipe always hits the spot.
Also if you are looking for a way to impress some friends but want an easy dessert recipe, you need to make this. Since you make our lemon poppy seed bundt cake with cake mix and pudding, you will get a moist and flavorful cake every time.
Since summer is coming up, it’s time to break out all the lemon recipes like our lemon blueberry breakfast cake recipe, lemon cheesecake pudding cookies recipe, and of course the best homemade lemon bars recipe. Man just thinking about it makes me need summer to be here already!
Ingredients You’ll Need For Our Lemon Poppy Seed Bundt Cake Recipe:
- Lemon cake mix
- Instant lemon pudding
- Sour cream
- Vegetable oil
- Eggs
- Water
- Poppy seeds
- Lemon zest
- Powdered sugar
- Milk
- Lemon extract
- Lemon juice
How To Make Our Lemon Poppy Seed Bundt Cake Recipe:
Begin by preheating the oven to 350 degrees.
Then in a large mixing bowl combine the cake mix, pudding mix, sour cream, oil, beaten eggs, and the water and then mix it all together.
Now add in the lemon zest and poppy seeds and stir it all together.
Once it is all combined, pour the cake batter into a bundt pan that has been sprayed with nonstick cooking spray.
Then put the bundt pan in the oven and let it bake for 45-50 minutes or until the top springs back when lightly pushed on.
After the cake is done, allow the cake to cool down in the bundt pan for about 90 minutes or until it is completely cool.
When the cake is done cooking down it is time to make up the lemon glaze.
Simply whisk together the powdered sugar, milk, lemon extract, and lemon juice.
Add more powdered sugar if it’s too thin, or more milk if the glaze is too thick.
Then just pour it over top of the bundt cake and let it sit until you are ready to serve it!
To Make This Easy Dessert Recipe Recipe You Will Need:
- Large mixing bowl
- Hand mixer
- Zester
- Whisk
- Bundt cake pan (like THIS one)
- Nonstick cooking spray
“I have so much time!” -No mom ever
Get My Meal Plans NOW!The Best Way to Juice a Lemon
This might truly shock you, but there is a way to juice a lemon without cutting it and using a juicer.
Taste of Home gives you a great tutorial for how juice lemons without cutting them! Once you learn this way, you probably will not juice a lemon another way again!
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Enjoy Nothing Bundt Cake With These Recipes:
- Triple Chocolate Bundt Cake
- Fresh Raspberry Yogurt Bundt Cake
- Pinepapple Poke Bundt Cake
- Root Beer Float Bundt Cake
- Dulce De Leche Bundt Cake
- White Chocolate Raspberry Bundt Cake
Lemon Poppy Seed Bundt Cake Recipe
Ingredients
- 15.25 ounces lemon cake mix, 1 package
- 3.4 ounces Instant lemon pudding mix, 1 box
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- ½ cup warm water
- 1 Tablespoon poppy seeds
- zest from 1 lemon
Lemon Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk
- ½ teaspoon lemon extract
- 2 Tablespoons lemon juice, (you can use the lemon juice from the lemon zest that was used in the cake)
Instructions
- Preheat oven to 350 degrees F .
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the poppy seeds and lemon zest and pour batter into a bundt pan sprayed with nonstick cooking spray.
- Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with lemon glaze.
Glaze
- Whisk to combine. If it's too runny, add more powdered sugar until it's the consistency you prefer.
Notes
- When making the Lemon Glaze, add more powdered sugar if it’s too thin, or more milk if the glaze is too thick.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
From birthday celebrations to get-togethers, this cake is a dessert for all seasons. Save it for that special occasion, or whip it up whenever your cravings kick in. The best part about this recipe is the fact that you don’t need to make the flour mixture from scratch. That will obviously take a longer time. Take advantage of the box mix and shave a few minutes off the prep and bake time.
Every bite of this Lemon Poppy Seed Bundt Cake is packed with flavor! The fresh lemon juice and extract and the fresh lemon zest infuse the cake with irresistible citrusy goodness.
Once the lemon bundt cake is baked to perfection, pour the lemon glaze over it and let it cool in the pan for a bit before serving. You can choose to leave the cake in the prepared bundt pan or transfer it to a cake plate for good measure. For an extra-lemony taste, brush the lemon poppyseed bundt cake with additional lemon glaze while it’s still warm! Letting the cake cool will allow it to incorporate more of that lemon flavor.
Wrap the cooled cake tightly in plastic wrap or aluminum foil before storing it in the fridge. An airtight container will serve the same purpose and should do just as well in maintaining the freshness of the cake. Alternatively, you can slice and freeze individual portions of the cake in Ziploc bags for next time.
Craving more delicious cake recipes? Explore our collection on Six Sisters’ Stuff! Besides our extremely popular lemon bundt cake, we’ve got tons of easy recipes to pick from.
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A missionary serving in our ward showed that to us one time. It makes me smile. =)
That lemon cake looks so good! Wish I had a lemon cake mix about now... (Yes, even though it's 2am...)