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

Cooking with Chika


  • 1 box white cake mix
  • 1 3.4 ounce box instant lemon pudding mix
  • 1 cup plain yogurt
  • Zest of 1 lemon
  • Juice of 1/2 lemon - reserve other half for glaze
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/3 cup warm water
  • 2 tablespoons poppyseeds


  • Preheat oven to 350. Grease bundt pan and set aside.
  • Place cake mix and pudding mix into the bowl of stand mixer. Stir to combine.
  • In a separate bowl combine yogurt, lemon zest, lemon juice, oil, eggs and water. Stir to combine.
  • Add yogurt mixture to cake mix. Stir to combine. Stir in poppyseeds.
  • 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.
  • Slice and serve cake with a drizzle of lemon glaze.
  • Cake can be stored in the fridge for up to 5 days.


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