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Lemon Poppy Seed Cake

This luscious, lemony poppy seed 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
    16 servings

Ingredients

  • 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 large eggs, room temperature
  • 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

Directions

  • Preheat oven to 350°. 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 10-in. fluted tube pan.
  • Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack.
  • Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
Nutrition Facts
1 slice: 253 calories, 11g fat (2g saturated fat), 47mg cholesterol, 334mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Ray
    Feb 5, 2021

    Extra Credit!

  • jeanschwalm
    Jul 16, 2020

    Delicious! I used all the zest of the lemon as well, some in the batter and the rest in the glaze. It is so much easier to store in a regular cake pan so I used a glass cake pan and it baked in about 35 minutes. I also poked holes in the cake and made extra drizzle for it. Very yummy.

  • Sandra
    Jan 10, 2019

    No comment left

  • isseme1
    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
    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
    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
    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
    Jun 24, 2010

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

  • marketta
    Feb 3, 2010

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

  • BERMUDA49
    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!