Lemon Poppy Seed Bundt Cake
This super moist pudding cake is bursting with lemon and poppy seeds. It’s the perfect cake for any occasion!
Servings: 12
Equipment
- Nordic Ware Original Bundt Pan [affiliate]
Ingredients
- CAKE:
- 1 pkg. lemon cake mix
- 1 (4 oz.) box instant lemon pudding
- 1 c. water
- 2/3 c. mayonnaise
- 3 lg. eggs
- 2 T. poppy seeds
- 1 T. lemon zest
- LEMON GLAZE:
- 1 c. confectioners’ sugar
- 1 T. lemon juice
- 1 T. milk
- 1 T. butter softened
- 2-3 tsp. yellow food coloring
Instructions
- Preheat oven to 350 degrees. Grease and flour a Bundt pan; set aside.
- CAKE: In a large mixing bowl, combine cake mix, pudding, water, mayonnaise, eggs, poppy seeds, and lemon zest. Beat until smooth, about 2 minutes.
- Pour the batter into the prepared Bundt pan and bake for 35-45 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
- Cool upright in the pan for 25 minutes. Invert the pan onto a serving plate to cool completely. Once cooled, prepare the lemon glaze.
- LEMON GLAZE: In a mixing bowl, beat all ingredients until smooth. Drizzle over the cake immediately.
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