Lemon Poppyseed Bundt Cake
User Reviews
4.8
Lemon Poppyseed Bundt Cake
Description
The base combines a boxed white cake mix and instant lemon pudding mix, providing a lemon-enhanced sweetness and dense but moist texture. Greek yogurt and vegetable oil enrich the batter while eggs and warm water help achieve a smooth consistency with incorporated poppy seeds adding mild crunch and flavor throughout.
Baking in a heavily greased bundt pan ensures easy release and produces a decorative ring-shaped cake with even cooking. A toothpick inserted near the end confirms doneness. After cooling thoroughly, a glaze of powdered sugar mixed with fresh lemon juice and milk is drizzled to add additional citrus sweetness and moisture on the cake’s surface. Sprinkles can be added for visual appeal.
This cake is suitable for casual treats or as a light dessert, pairing well with tea or coffee. The texture balances soft crumb with poppy seed crunch and the lemon glaze adds a refreshing finish. Variations include substituting sour cream for yogurt or using an almond glaze by omitting lemon juice and adding almond extract. The cake is stored at room temperature covered to preserve freshness.
Ingredients
- 1 box white cake mix
- 1 .4 ounce box instant lemon pudding mix
- 1 cup plain Greek yogurt may sub sour cream, or vanilla Greek yogurt
- 1 cup vegetable oil
- 4 egg
- ½ cup water warm
- 2 tablespoons poppy seeds
Glaze
- 3 cups powdered sugar
- 1 tablespoon lemon juice fresh
- 3-4 tablespoons milk or as needed*
- Sprinkles optional
Instructions
- Preheat oven to 350. Heavily grease a bundt pan and set aside.
- In a large bowl whisk together cake mix and pudding mix. Add sour cream, vegetable oil, eggs, and warm water and mix until all ingredients are incorporated. Stir in poppy seeds.
- Pour cake batter into prepared baking pan and bake for 40-50 minutes until an inserted toothpick comes out clean. Allow to cool 30-45 minutes before inverting cake onto a cooling rack.
- For the glaze, mix together powdered sugar, lemon juice, and milk (start with 3 tablespoons and add more as needed until glaze is pourable). Drizzle glaze over cooled cake. Top with sprinkles if desired. Store covered at room temperature.
Notes
- Optionally substitute plain Greek yogurt with sour cream or use vanilla-flavored Greek yogurt for varied taste.
- For a different glaze, omit lemon juice and add almond extract with milk to achieve desired consistency.
- Do not count cooling time in prep time; allow 30-45 minutes for the cake to cool before glazing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 45mg | 2% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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