Lemon Poppy Seed Bundt Cake


Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake
30 Min

This easy, glazed, Lemon Poppy Seed Bundt Cake can be eaten for breakfast, with your favorite morning drink, or served as a dessert. It's made with lots of lemon juice, which adds a ton of citrusy flavor, and the poppy seeds give it a very light, nutty crunch.

What You'll Need

  • 1 (16.5-ounce) package yellow cake mix
  • 1 (4-serving-size) package lemon gelatin
  • 4 eggs
  • 2/3 cup water
  • 1/2 cup vegetable oil
  • 4 tablespoons lemon juice, divided
  • 1/4 cup poppy seeds
  • 1 cup confectioners' sugar

What to Do

  1. Preheat oven to 350 degrees F. Coat a 12-cup (10-inch) Bundt pan with cooking spray; sprinkle with flour.
  2. In a large bowl, combine cake mix, gelatin, eggs, water, oil, and 2 tablespoons lemon juice; beat 1 to 2 minutes, or until well blended. Stir in poppy seeds. Pour batter into prepared pan.
  3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto wire rack to cool completely.
  4. In a medium bowl, whisk confectioners' sugar and remaining lemon juice until smooth. Drizzle over cake.

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Can I use instant lemon pudding and pie filling mix instead of the gelatin?

Hi there! Yes, you can substitute pudding mix instead of gelatin. :) Enjoy!

Except we didn't add poppy sees to the batter, this was a favorite cake in my family growing up in the 60s 70s. Mom just called it 'Lemon Jello Cake,' and baked it in a 9x13 pan. The version is a bit prettier. Trust me it is delicious. The funny thing is I just mixed up a Lemon Jello Cake it is baking in the oven right now. I've been craving a big piece with a nice cup of coffee, and decided I would treat myself tonight. If you like lemon, make this cake it is wonderful best of all it stays fresh for a week if everyone resists temptation. It also freezes well if you live alone don't want to eat the same sweet for days on end.


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