Lemon Poppy Seed Bundt Cake

4.8

(179)

159 Reviews

14 Photos

This moist lemon poppy seed cake was my grandfather's favorite. It looks beautiful made in a Bundt pan.

Submitted by Shanna Fenton

Updated on April 4, 2024

14

Prep Time:

10 mins

Cook Time:

1 hr

Additional Time:

20 mins

Total Time:

1 hr 30 mins

Servings:

16

Yield:

1 (10-inch) Bundt cake

Jump to Nutrition Facts

Ingredients

¼ cup poppy seeds
¼ cup milk
1 (15.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
4 large eggs

Directions

Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
Stir cake mix and pudding mix together in a large bowl; make a well in the center and pour in water, oil, and eggs. Beat with an electric mixer on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts (per serving)

215	Calories
10g	Fat
29g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 215
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	8%
Cholesterol 47mg	16%
Sodium 304mg	13%
Total Carbohydrate 29g	10%
Dietary Fiber 1g	3%
Total Sugars 18g
Protein 3g	6%
Vitamin C 0mg	0%
Calcium 101mg	8%
Iron 1mg	6%
Potassium 51mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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