Saturday, April 23, 2011

Lemon Poppyseed Bundt Cake

This cake has been a spring favorite at our home for many years.  Quick and easy...moist and yummy...you can't go wrong!


  • 1 lemon cake mix (510 gr / 18 1/4 oz)
  • 1 package instant lemon pudding (99gr / 3.4 oz)
    4 eggs
  • 1/2 cup oil
  • 1 cup warm water
  • 1/4 cup poppy seeds
  • 1/2 cup icing (confectioner's) sugar
  • juice of one lemon
  1. In large bowl, combine cake mix and pudding mix.
  2. Add the water, eggs and oil...and mix for about 30 seconds on low speed.
  3. Stir in poppy seeds...and mix well.
  4. Pour into a greased bundt pan.
  5. Bake at 350°F for about 50 minutes, or until inserted toothpick comes out clean. (These can also be baked in 6-8 mini-bundts for about 30 minutes.)
  6. Remove from pans and drizzle with glaze while still warm.
  7. For the glaze...combine icing sugar with lemon juice, adding more icing sugar if necessary to get right consistency.
Glaze option: Beat together 1/2 cup cream cheese, 1 cup icing sugar and the juice of 1 lemon.


If you are needing a dessert for tomorrow...this recipe may be just the thing!



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