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!
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Cooling Time: 35 minutesminutes
Total Time: 1 hourhour35 minutesminutes
Servings:8servings
Ingredients
1boxwhite cake mix
13.4 ounce boxinstant lemon pudding mix
1cupplain or vanilla greek yogurt , (may sub sour cream)
1cupvegetable oil
4eggs
½cupwarm water
2tablespoonspoppyseeds
Glaze
3cupspowdered sugar
1tablespoonfresh lemon juice*
3-4tablespoonsmilk, 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