Lemon Poppy Seed Cake

Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 servings
Ingredients: 1 package lemon cake mix (regular size); 1 package (3.4 ounces) instant lemon pudding mix; 3/4 cup warm water; 1/2 cup canola oil; 4 large eggs, room temperature; 1 teaspoon lemon extract; 1 teaspoon almond extract; 1/3 cup poppy seeds; 1/2 cup confectioners' sugar; Juice of 1 lemon; Additional confectioners' sugar, optional

Total Time Prep: 15 min. Bake: 50 min. + cooling

Yield 16 servings

Test Kitchen Approved

This light and lemony Bundt-style lemon poppy seed cake makes for a delightful (and pretty!) summer treat. Serve it with fresh berries and whipped cream for extra fanfare, or enjoy it as is with your morning cup of coffee. It's as versatile as it is tasty!

Ingredients

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup warm water
1/2 cup canola oil
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon almond extract
1/3 cup poppy seeds
1/2 cup confectioners' sugar
Juice of 1 lemon
Additional confectioners' sugar, optional

Directions

Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan.
Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack.
Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Nutrition Facts

1 piece: 253 calories, 11g fat (2g saturated fat), 47mg cholesterol, 334mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 3g protein.

This luscious lemon poppy seed cake recipe uses cake mix and pudding mix for an easy dessert highlighting the classic flavor combination. —Betty Bjarnason, Egbert, ON

Recipe Creator