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Poppy Seed Citrus Cake

 Poppy Seed Citrus Cake
“My youngest daughter loves anything with lemon and this is her favorite cake," writes Charolette Westfall from Houston, Texas. "It's refreshing and a delight for spring! Also perfect for Easter and easy to pack for early picnics.”
12 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 1 package lemon cake mix (regular size)
  • 3 eggs
  • 1-1/3 cups orange juice
  • 1/2 cup canola oil
  • 1 to 2 tablespoons poppy seeds
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons orange juice
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon grated orange peel


  • In a large bowl, combine the cake mix, eggs, orange juice and oil;
  • beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold
  • in the poppy seeds, lemon and orange peel.
  • Pour into a well-greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 40-45 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • In a small bowl, combine the confectioners' sugar and orange juice
  • until smooth. Drizzle over warm cake. Sprinkle with lemon and orange
  • peel. Yield: 12 servings.

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Poppy Seed Citrus Cake (continued)

Nutritional Facts: 1 slice equals 369 calories, 14 g fat (3 g saturated fat), 53 mg cholesterol, 290 mg sodium, 58 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.