This incredibly easy, insanely delicious lemon poppy seed bundt cake literally bursts with flavor from a lemon cake mix, lemon pudding, and lemon glaze.
This is a “church potluck” cake.
If you grew up going to church potlucks or “dinners on the ground” like I did, you probably ate a version of this cake on more than one occasion. I’ve seen glazed lemon cakes at many such events, and almost all were laced with poppy seeds. When I eat this cake, it brings back those memories, and I hope this cake continues to live on for the younger generation who didn’t grow up as I did.
Lemon poppyseed cake + fresh strawberries + whipped cream.
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. The bright flavors of lemon and strawberries taste perfect on a hot summer day, and freshly whipped cream takes it over the top.
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. 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 makes a difference.
The almond extract adds a wonderfully 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 “imitation” was barely distinguishable. The former is more bold and assertive, while the latter mellows a bit more during baking.
My favorite bundt pan.
My favorite bundt pan that you see in the photos is this party bundt pan made by Nordic Ware. I love it because all the slices are the same size, and the symmetry looks so lovely on a cake plate or stand. This bundt was “retired” for years, but now it is currently back in stock. I bought an extra just in case!!! I also have miniature versions of this bundt pan. It is wonderful to make two smaller cakes from this one recipe. Below are two cakes that I baked in these miniature pans.
Helpful tools for making bundt cakes.
In the short video below, I share some helpful tools for making bundt cakes, including miniature bundt pans, a cake spatula, and a miniature cake pedestal. If you love baking cakes, these are tools that will up your game!!!
- LEMON CAKE:
- 1 box lemon cake mix (I use Duncan Hines)
- 1 (3.4 oz) box instant lemon pudding mix
- 1/2 cup sugar
- 3/4 cup water
- 3/4 cup oil
- 4 eggs
- 3 TB poppy seeds
- 2 tsp almond extract
- 1 cup sour cream
- LEMON GLAZE:
- 1 cup confectioner's sugar
- 2 TB fresh lemon juice (roughly 1 lemon)
- Heat oven to 350 F.
- Spray bundt pan with floured cooking spray (I use Baker's Joy).
- Put cake mix, pudding mix, sugar, water, oil & eggs in a bowl.
- Mix with a 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. Add in sour cream and stir to combine.
- Spoon batter into bundt pan.
- Bake at 350 F for 35-40 minutes or until a toothpick inserted comes out clean.
- Stir confectioner's sugar and lemon juice until smooth.
- Set aside.
- When the cake is done, allow the cake to cool in the pan for 10 minutes.
- Carefully invert cake onto a plate covered with parchment.
- Allow the cake to cool before glazing.
- Once cool, pour glaze over cake.
- Refrigerate or place in freezer for half an hour to "firm up" glaze.
Nutrition InformationYield 14 Serving Size 1
Amount Per Serving Calories 352Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 54mgSodium 322mgCarbohydrates 50gFiber 1gSugar 32gProtein 4g