Lemon Poppy Seed Bundt Cake

Lemon poppy seed bundt cake literally bursts with flavor from lemon cake mix, lemon pudding, lemon sugar syrup, and lemon glaze. #lemonloversdreamcake

lemon poppy seed bundt cake

Lemon poppy seed bundt cake is one of my favorite summer desserts and the first cake I make when fresh strawberries are in season. This cake tastes outstanding with fresh berries and freshly whipped cream.

This cake gets huge lemon flavor from lemon cake and pudding mixes, a lemon sugar syrup, and a lemon glaze. The sugar syrup makes the cake moist on the inside, and the glaze makes it moist and sweet on the outside. The poppy seeds add novel black specks, a slight crunch, and a mild nutty flavor.

Can poppy seeds cause a positive drug test? Well….they actually can. Even though they are harmless to ingest and won’t induce a “high,” they can affect drug testing. Read about this here. But unless you plan to undergo drug testing for some reason, don’t let this stop you from using these little gems in this delicious cake:-)

Almond Extract: The almond extract adds a wonderful warm, buttery, and slightly nutty flavor to this cake that perfectly complements the lemon and poppy seeds. Cook’s Illustrated recommends Nielsen-Massey pure almond extract and McCormick imitation extract, stating that the difference between the “pure” and “imiatation” were barely distinguishable. The former is more bold and assertive, while the latter mellows a bit more during baking.

 A note on bundt pans: My particular shape of bundt pan is no longer sold, but the closest thing to it is Nordic Ware Platinum Classic Bundt. I have the cathedral bundt also, but if I had to choose one bundt, it would be the classic.
If you try this, I’d love to hear how it turns out for you! If you have any suggestions, feel free to share with us in the comments. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Lemon Poppy Seed Bundt Cake

An flavorful lemon cake filled with poppy seeds, infused with lemon syrup, and topped with a lemon glaze.

20 min

45 min

1 hr, 5

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Ingredients

  • LEMON CAKE:
  • 1 box lemon cake mix (I use Duncan Hines)
  • 1 (3.4 oz) box instant lemon pudding mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 3 TB poppy seeds
  • 2 tsp almond extract
  • LEMON SYRUP:
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice (roughly 2 large lemons)
  • LEMON GLAZE:
  • 1 cup confectioner's sugar
  • 2 TB fresh lemon juice (roughly 1 lemon)

Instructions

  • LEMON CAKE:
  • Heat oven to 325 F.
  • Spray bundt pan with floured cooking spray (I use Baker's Joy).
  • Put cake mix, pudding mix, water, oil & eggs in a bowl.
  • Mix with hand mixer on medium speed for 2 minutes.
  • Increase speed to medium high; mix for 2 more minutes.
  • Stir in almond extract and poppy seeds until well combined.
  • Spoon batter into bundt pan.
  • Bake at 350 F for 40-50 minutes or until toothpick inserted comes out clean.
  • LEMON SYRUP:
  • Heat lemon juice and sugar over medium heat until boiling.
  • Stir until sugar is dissolved; set aside.
  • LEMON GLAZE:
  • Stir confectioner's sugar and lemon juice until smooth.
  • Set aside.
  • When cake is done, allow to cool in pan for 10 minutes.
  • Carefully invert cake onto plate or cooling grid; spoon syrup over cake.
  • Allow to cool before glazing.
  • Once cool, pour glaze over cake.
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