Poppy Seed Cake


Poppy Seed Cake

40 Min

Poppy Seed Cake is the dessert for all occasions! Serve it as is, or dress it up with some lemon peel.

What You'll Need

  • 1 (18.25-ounce) package yellow cake mix
  • 3/4 cup sour cream
  • 1/3 cup poppy seeds
  • 4 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 1 1/2 cup confectioners' sugar
  • 1 teaspoon lemon juice

What to Do

  1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
  2. Prepare cake mix according to package directions, using only 1/2 the amount of water called for. Add sour cream and poppy seeds; mix well then pour into prepared pan.
  3. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean.
  4. Let cool in pan 10 minutes. Remove to a wire rack to cool completely.
  5. Meanwhile, in a medium bowl, beat cream cheese and butter until smooth. Add confectioners' sugar and lemon juice; beat until creamy.
  6. Frost cake once cool. Serve, or cover loosely and chill until ready to serve.


To give this a fancier look, sprinkle the frosted cake with some extra poppy seeds and lemon zest.

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Sorry a bunt pan. Also what size of pan. 8X8 maybe? Or larger.

Since the recipe calls for using a whole box of cake mix, I would suggest using a larger pan, like 9" x 13".

Can you use a regular cake pan instead of acbundt pan?

To reduce fat and increase flavor omit frosting and add to batter 2 tbs lemon juice and use fat free sour cream. For topping use lemon juice water and confectioners sugar to make a glaze.


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