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Lemon Poppy Seed Cake

Total Time

Prep: 15 min. Bake: 50 min. + cooling

Makes

16 servings

This luscious lemon poppy seed cake recipe uses cake mix and pudding mix for an easy dessert highlighting the classic flavor combination. —Betty Bjarnason, Egbert, ON
Lemon Poppy Seed Cake Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Lemon Poppy Seed Cake Tips

What kind of lemons should you use for lemon poppy seed cake?

While this cake gets lemon flavor from both the cake mix and the pudding mix, you can add fresh lemon zest to the batter, too. Here’s how to zest fresh lemons you can find in the produce section at your grocery store. (You can then juice the same lemon for your glaze, or use extras in these tasty lemon recipes.)

Can you make lemon poppy seed cake in a different kind of pan?

Don’t have a tube or Bundt pan? No problem! You can convert pretty much any kind of tube or Bundt cake recipe to use in whatever pans you have in your kitchen, and our guide to Bundt pan substitutes is here to help.

How do you store lemon poppy seed cake?

This lemon poppy seed cake stores best in an airtight container or cake keeper at room temperature for 3-4 days. To freeze, wrap tightly in a layer of plastic wrap and foil and keep in the freezer for up to 6 months. Read more tips for storing baked goods for lasting freshness.

Mark Neufang, Taste of Home Culinary Assistant

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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