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
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
- 1/2 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
Recipe adapted from Six Sisters Stuff
Jenna
This looks so stinking good! I love lemon. 🙂
Thalia
Nothing beats a good lemon and poppyseed cake. Wish I had a slice now!
Tiffany
Agreed – you can’t go wrong with lemon and poppyseed! And cake of course. One can never go wrong with cake 😉
simonacallas
I didn’t try lemon and poppy seeds together yet and I definitely will ASAP 🙂 Your cake looks amazing and I love the texture and the color!
Tiffany
Oh lemon and poppyseed go together so well! Hope you love this cake!!
Jen G. Pywell
I am working on this now. Just an FYI – pudding comes in 4.3oz boxes. I didn’t see any 3.4oz. Also – seems as though cake mixes come in all different amounts, so would be helpful to specify, too. I am using 15.25oz. Thanks. Hope it turns out!
Ruthie Selch
How about a similar recipe from scratch (don’t use mixes)?
Kris
Made this last night it was so moist and full of flavor !! I used Vanilla cake Flour instead of white cake flour. Loved it!! So simple to make but great cake to wow guest with.
Katherine
This cake is perfect. Easy and delicious! I made one last night and one today. Both were gone in no time!! For the first one, I only had about 3/4 cup sour cream so I just filled the rest of the 1 cup with milk and a couple drops of lemon juice. It was perfect. The second time I didn’t have any more sour cream, so I put 1 tbsp of lemon juice in my 1 cup, and filled the rest of the one cup with milk (to make buttermilk). It was every bit as delicious!! Thanks for sharing this one!
Jeanette
Making this for the second time toDay. Its delicious and super moist. LoVe!!
Doris
Has anyone tried this recipe using mini muffin pan ?
tara
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.
Tiffany
Tara- Thanks for the great review! I am happy to hear that you LOVE this recipe! It’s a staple for cake recipes in my house now!!
Theresa
Hi
The reCipe was great. I had a little trOuble with the icing. But it came out deliciouS Overall.
Tiffany
Great job!! Happy to hear that it turned out delicious!
Vanessa
Cake mixes changed their weight a couple years ago. How many ounces cake mix did you use – 15 or 18?
Tiffany
It was 15.25!
Lisa
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 !
Tiffany
Hi Lisa! I am so happy that this cake turned out so great for your Father’s Day treat! It’s one of my absolute favorites! 🙂 I hope your holiday was wonderful!