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Lemon Poppy Seed Cake

 Lemon Poppy Seed Cake
This luscious, lemony cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook.
12-16 ServingsPrep: 15 min. Bake: 50 min. + cooling


  • 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 McCormick® Pure Lemon Extract
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/3 cup poppy seeds
  • 1/2 cup confectioners' sugar
  • Juice of 1 lemon
  • Additional confectioners' sugar, optional


  • 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.
  • 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.
  • Combine confectioners' sugar and lemon juice; brush over warm cake.
  • Cool. Dust with additional confectioners' sugar if desired. Yield:
  • 12-16 servings.

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Lemon Poppy Seed Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 264 calories, 12 g fat (2 g saturated fat), 53 mg cholesterol, 294 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.