This Lemon Poppy Seed Bundt Cake is easy to make with a cake mix and tastes delicious. The sweet, lemony flavor and moist texture will brighten up your day.
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Lemon Poppy Seed Bundt Cake
For years, I avoided lemon desserts because sour things made me shiver. Then I tried lemon bars and lemon loaf and realized that I like lemon...as long as sugar is involved.
I'm excited about this time of year because citrus fruits are in season again. Bring on more lemon curd and lemon cheesecake bars. Am I right?
Recently, I found a lemon cake mix hidden on a pantry shelf and decided to bake a cake. Bundt cakes are my favorite type because they're easy to make and have a fun shape.
Why This Lemon Bundt Cake With Cake Mix Works
- Using a box mix and instant pudding mix simplifies this recipe and gives the cake a great taste and color.
- Thanks to a triple dose of lemon, it is bursting with citrus flavor. It has the perfect balance of sweet and tart.
- This simple dessert is perfect for spring and summer parties. It will impress everyone at barbecues, potlucks, and other special events.
Main Ingredients
Get ready to bake this easy lemon bundt cake recipe with simple ingredients and a scrumptious lemon glaze.
- Lemon Cake Mix - Using a store-bought box mix saves little time in the kitchen.
- Instant Lemon Pudding Mix - This secret ingredient adds more lemon flavor and a moist, dense texture.
- Oil & Sour Cream - Gives the dessert more moisture, flavor, and a dense texture.
- Eggs - Helps to hold all the ingredients together.
- Milk - Use in place of water to give it a richer taste.
- Poppy Seeds - These little seeds provide a sweet, nutty flavor and a satisfying crunch to baked goods.
- Lemon Glaze - Powdered sugar, fresh lemon juice, zest, and milk make an easy glaze to spoon over the cake for a finishing touch.
How To Make A Lemon Poppy Seed Bundt Cake
You can make this lemon cake in minutes. Follow our easy instructions, and you will have one baking in your oven in no time at all.
- Place the box mix, dry pudding, eggs, oil, sour cream, and milk in a large bowl. Beat on low for 1 minute; then beat on medium for 2 minutes.
- Stir the poppy seeds gently into the batter, and then pour the batter into a prepared pan.
- Place the pan in the preheated oven and bake until a skewer inserted in the center comes out with a few moist crumbs. Remove and cool for 15 minutes, then flip onto a plate and place it on a wire rack to cool completely.
- Whisk together the delicious glaze ingredients and spoon over the top of the cooled dessert. Sprinkle with white chocolate curls, if desired.
Serving Suggestions
- Keep it simple with a dusting of powdered sugar.
- Serve slices with a dollop of whipped cream and fresh berries for an extra special treat.
- Pair slices of bundt cake with hot tea or coffee for a delightful afternoon break.
- Garnish each slice with a twist of fresh lemon zest.
- Spread vanilla frosting over the top of the lemon poppy seed cake and add candied lemon slices.
Storage Recommendations
You can keep the glazed sprinkle cake in a loosely sealed container at room temperature for 3-4 days or in the refrigerator in an airtight container for 5-6 days.
You can also freeze the entire dessert or slices. Wrap it tightly in plastic wrap, place it in a freezer-safe bag or container, and then freeze for one month. Thaw overnight in the refrigerator, then set it on the counter 30 minutes before serving.
Tips and Tricks
- Grease the bundt pan very well so the cake does not stick. Using a pastry brush, add shortening to all the sides, then sprinkle flour over everything. Tap out the excess flour.
- Using a flour-based baking spray is our favorite way to prevent desserts from sticking. We prefer Baker's Joy.
- Add 1-2 teaspoons of lemon extract and the zest from 1-2 fresh lemons for more lemon flavor.
- It is important to avoid opening the oven door before the cake is fully baked. Doing so can cause it to fall due to heat loss.
- Cool the baked cake in the pan for 10-15 minutes, then flip it onto a plate to cool completely. If you let it cool much longer, it may stick when you try to flip it out.
FAQs
Most bundts will serve 12-16 people, depending on how small or large you cut the slices and how large your pan is.
Yes, divide the batter into two loaf pans and then bake for 40-50 minutes.
Yes, you can. Bake the cake ahead of time and make sure it is completely cool. Wrap the unfrosted dessert in two tight layers of plastic wrap before placing it in the freezer.
When you are ready to serve it, remove it from the freezer and let it thaw at room temperature while still wrapped. Add the glaze and toppings before serving.
More Delicious Lemon Desserts
- Lemon Fluff
- Lemon Meringue Cheesecake
- Lemon Supreme Pie
- Raspberry Lemon Cake
- Lemon Coconut Cupcakes
- Lemon Jello Pie
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Recipe
Lemon Poppy Seed Bundt Cake
This Lemon Poppy Seed Bundt Cake is easy to make with a cake mix and tastes delicious. The sweet, lemony flavor and moist texture will brighten up your day.
Ingredients
For the Cake
- 1 lemon cake mix
- 1 - 3.4 ounce box instant lemon pudding
- 4 large eggs
- ½ cup canola oil
- ½ cup sour cream
- 1 cup milk
- 3 tablespoons poppy seeds
For the Topping
- 2 cups powdered sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons milk
- ¼ cup white chocolate curls
Instructions
- Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick spray.
- Beat the cake mix, pudding mix, eggs, oil, sour cream, and milk for 1 minute on low speed, then increase the speed to medium and beat for 2 minutes.
- Stir in the poppy seeds gently. Spoon the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out mostly clean.
- Remove and cool on a wire rack for 10-15 minutes, then flip the cake out onto a plate and cool completely on a wire rack.
- Stir together the powdered sugar, lemon zest, juice, and milk until creamy. Slowly spoon over the top of the cooled cake.
- Sprinkle with the white chocolate curls and let set before cutting into slices.
Notes
- Grease the bundt pan very well so the cake does not stick. Using a pastry brush, add shortening to all the sides, then sprinkle flour over everything. Tap out the excess flour.
- Using a flour-based baking spray is our favorite way to prevent bundt cakes from sticking. We prefer Baker's Joy.
- To give the cake a more prominent citrus taste, add 1-2 teaspoons of lemon extract and the zest from 1-2 fresh lemons.
- It is important to avoid opening the oven door before the cake is fully baked. Doing so can cause it to fall due to heat loss.
- Cool the baked cake in the pan for 10-15 minutes, then flip it onto a plate to cool completely. If you let it cool much longer, it may stick when you try to flip it out.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 351Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 61mgSodium: 326mgCarbohydrates: 52gFiber: 1gSugar: 35gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in March 2020. It was updated and then republished in April 2024.
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