Lemon Poppy Seed Cake Recipe
Lemon Poppy Seed Cake Recipe photo by Taste of Home
Next Recipe

Lemon Poppy Seed Cake Recipe

Read Reviews
5 8 9
Publisher Photo
This luscious, lemony cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 12-16 servings


  • 1 package lemon cake mix (regular size)
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 3/4 cup warm water
  • 1/2 cup canola oil
  • 4 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon almond extract
  • 1/3 cup poppy seeds
  • 1/2 cup confectioners' sugar
  • Juice of 1 lemon
  • Additional confectioners' sugar, optional

Nutritional Facts

1 piece: 264 calories, 12g fat (2g saturated fat), 53mg cholesterol, 294mg sodium, 37g carbohydrate (23g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 12-cup fluted tube pan.
  2. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before inverting onto a serving plate.
  3. Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired. Yield: 12-16 servings.
Originally published as Lemon Poppy Seed Cake in Country Woman July/August 1997, p43

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Poppy Seed Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
isseme1 User ID: 5009812 250510
Reviewed Jul. 16, 2016

"This cake is absolutely wonderful. I make it over and over again following the recipe exactly for the cake. I bake it in a tube pan and frost it with Duncan Hines Lemon Supreme frosting."

mamaknowsbest User ID: 5826120 217953
Reviewed Jan. 15, 2015

"This cakes bakes up a beautiful yellow color and a fabulous lemon taste! The cake did not taste of fake lemon but instead a light refreshing lemon taste. I made it as directed except used 5 mini-loaves instead of a bundt pan. Wrapped individually and gave away as gifts. With or without powdered sugar this is a winning cake!"

Sprowl User ID: 29186 18902
Reviewed Feb. 19, 2013

"I've been making for years. Very good!

What I do different is--after the cake comes out of the oven (still in pan) I poke holes with long tine fork and pour topping on. Let cool completely in pan."

tonkamom User ID: 879712 23105
Reviewed May. 5, 2012

"would the cooking time change at all if i put it in a cake pan and what size should i use?"

denisepait User ID: 3313195 18896
Reviewed Jun. 24, 2010

"I just made this. It is fantastic! I did adjust the cooking time to 30 minutes."

marketta User ID: 2584110 45631
Reviewed Feb. 3, 2010

"At what point in the recipe do you add the eggs? Would like an answer."

BERMUDA49 User ID: 4331093 15716
Reviewed Aug. 8, 2009

"The recipe doesn't state in the directions when to add the eggs. I'm making it now for a picnic this afternoon....hope it comes out as good as it sounds!"

connierae User ID: 1996007 45626
Reviewed Jun. 2, 2009

"The best pound cake I have ever made or tasted."

Loading Image