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