Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

Semi-Homemade Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

This Lemon Poppyseed Bundt Cake is one of my absolute favs!!  I know I say that about all my cakes right?  LOL.  But seriously this cake is so easy to make and is moist and delicious!  Now I know I don’t usually use box cake mixes or instant pudding but these 2 simple ingredients take the bundt cake to a whole other level!  Enjoy this semi-homemade cake recipe!


Lemon Poppy Seed Bundt Cake
  • 1 box white cake mix
  • 1 3.4 ounce box instant lemon pudding mix
  • 1 cup plain yogurt
  • Zest of 1 lemon
  • Juice of ½ lemon - reserve other half for glaze
  • ¾ cup vegetable oil
  • 4 eggs
  • ⅓ cup warm water
  • 2 tablespoons poppyseeds
  1. Preheat oven to 350. Grease bundt pan and set aside.
  2. Place cake mix and pudding mix into the bowl of stand mixer. Stir to combine.
  3. In a separate bowl combine yogurt, lemon zest, lemon juice, oil, eggs and water. Stir to combine.
  4. Add yogurt mixture to cake mix. Stir to combine. Stir in poppyseeds.
  5. Pour batter into prepared bundt pan. Bake for 40-50 minutes until golden brown and toothpick inserted into the cake comes out clean. Allow cake to cool for 30 minutes and then invert it onto a cooling rack to cool completely.
  6. Slice and serve cake with a drizzle of lemon glaze.
  7. Cake can be stored in the fridge for up to 5 days.



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