Lemon Poppyseed Bundt Cake

This super moist Lemon Poppyseed Bundt Cake is easy to whip up with the help of a cake mix and a few ingredients like lemon pudding and sour cream! 

Lemon + poppy seeds. 100% Spring and I am 100% love. ing. it.

This has been the poster week for Utah weather. Shorts and t-shirts on Monday, ski jackets and Ugg boots on Wednesday, leggings and crochet sweaters on Friday. Yep that sounds about right. The mid-week storm brought a good 24 hours of snow in but the sun popped out on Thursday and poof! snow-be-gone.

Happens all the time.

I have to say that snowy days make excellent excuses for baking all day long. I ended up creating three new (totally amazing) cake recipes for a church youth group fundraiser. In other words my kitchen was a disaster but the house smelled of nummy sweet things and my belly was full of cake.

Not a bad day if you ask me.

But don’t let my snow story make you think you have to wait til a blizzard comes through to make yourself some lemon poppy seed bundt cake. This cake has s.p.r.i.n.g. written all over it and it is honest-to-goodness a serious piece of cake to whip up and is so moist it will melt in your mouth!

What people are saying about this Lemon Poppyseed Bundt Cake

“Best. Cake. Ever. I cannot say it enough. It’s a hit every time. I cannot believe how easy it was to put together. Instructions are clear and concise. Nothing added-nothing left out. It’s moist, soft, right amount of sweetness – absolute perfection.” – Tara 

“This cake is perfect. Easy and delicious! I made one last night and one today. Both were gone in no time!! Thanks for sharing this one!” – Katherine 

“Made this for Father’s Day and everyone loved it! So easy to make and super moist. Will definitely be making this again and again. Thank you!” – Lisa

Lemon Poppyseed Bundt Cake

This super moist lemon poppyseed bundt cake is easy to whip up with the help of a cake mix and a few ingredients like lemon pudding and sour cream!

5 from 9 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 45 minutes

Cooling Time: 35 minutes

Total Time: 1 hour 35 minutes

Servings: 8 servings

Ingredients

• ▢ 1 box white cake mix
• ▢ 1 3.4 ounce box instant lemon pudding mix
• ▢ 1 cup plain or vanilla greek yogurt - (may sub sour cream)
• ▢ 1 cup vegetable oil
• ▢ 4 eggs
• ▢ ½ cup warm water
• ▢ 2 tablespoons poppyseeds

Glaze

• ▢ 3 cups powdered sugar
• ▢ 1 tablespoon fresh lemon juice*
• ▢ 3-4 tablespoons milk - or as needed*
• ▢ optional: sprinkles

Instructions

• Preheat oven to 350. Heavily grease a bundt pan and set aside.
• In a large bowl whisk together cake mix and pudding mix. Add sour cream, vegetable oil, eggs, and warm water and mix until all ingredients are incorporated. Stir in poppy seeds.
• Pour cake batter into prepared baking pan and bake for 40-50 minutes until an inserted toothpick comes out clean. Allow to cool 30-45 minutes before inverting cake onto a cooling rack.
• For the glaze, mix together powdered sugar, lemon juice, and milk (start with 3 tablespoons and add more as needed until glaze is pourable). Drizzle glaze over cooled cake. Top with sprinkles if desired. Store covered at room temperature.

Notes

*I also love to use an almond glaze for this cake instead of lemon. Skip the lemon juice and add 1 1/4 teaspoons almond extract. Add just enough milk for the glaze to be pourable.

Prep time does not involve cooling time for cake

Nutrition

Calories: 484 kcal, Carbohydrates: 49 g, Protein: 6 g, Fat: 31 g, Saturated Fat: 23 g, Trans Fat: 1 g, Cholesterol: 84 mg, Sodium: 45 mg, Potassium: 55 mg, Fiber: 1 g, Sugar: 47 g, Vitamin A: 147 IU, Vitamin C: 1 mg, Calcium: 80 mg, Iron: 1 mg

Course: Dessert

Cuisine: American

Author: Tiffany

Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Recipe adapted from Six Sisters Stuff