Description
This tangy and moist Lemon Poppy Seed Cake combines a bright lemon flavor with crunchy poppy seeds and a sweet lemon glaze. Made using a yellow cake mix and instant pudding for extra moistness, it bakes in a bundt pan to create an elegant dessert perfect for any occasion. The lemon glaze adds a delightful finishing touch, making each slice refreshingly delicious.
Ingredients
Cake
- 15.25 oz. yellow cake mix (or lemon flavor)
- 5.1 oz. vanilla instant pudding mix (or lemon flavor)
- 4 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup poppy seeds
- 1/2 cup fresh lemon juice
- 1/2 cup water
Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice (or milk as an alternative)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350 degrees Fahrenheit. Generously coat a bundt pan with cooking spray to ensure the cake does not stick during baking.
- Mix the cake batter: In a large mixing bowl, combine the yellow cake mix, instant pudding mix, eggs, applesauce, poppy seeds, 1/2 cup lemon juice, and water. Stir well with a spoon until all ingredients are thoroughly incorporated into a smooth batter.
- Bake the cake: Pour the batter into the prepared bundt pan. Place it in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and remove from pan: After baking, allow the cake to cool for 5 minutes. Run a butter knife around the edges to loosen the cake, then carefully invert the pan onto a serving plate to release the cake.
- Prepare the glaze: While the cake cools completely, combine the powdered sugar and 2 tablespoons of lemon juice (or milk) in a medium bowl. Stir until the glaze is smooth and lump-free.
- Glaze the cake and serve: Once the cake has fully cooled, drizzle the lemon glaze evenly over the top. Serve immediately to enjoy the sweet and tangy flavors at their best.
Notes
- You can substitute lemon-flavored cake mix and pudding mix for an extra lemon punch.
- Applesauce is used instead of oil for a healthier, moist cake texture.
- If you prefer a less tangy glaze, use milk instead of lemon juice.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
