Lemon Poppy Seed Bundt Cake

This Lemon Poppy Seed Bundt Cake is a delightful dessert that balances bright citrus notes with warm spices. The addition of pudding mix ensures an incredibly moist crumb, while poppy seeds add a pleasant texture. It is perfect for brunches, afternoon tea, or as a sweet ending to a family dinner. Simple to prepare with pantry staples, this cake delivers rich flavor without complex techniques. The final lemon glaze adds a professional touch and enhances the citrus profile, making it a crowd-pleaser every time.

Cooking Method: Baking

Cuisine: Vietnamese

Courses: Desserts

Difficulty: Intermediate

Servings: 16

Calories: 578.6

Dietary: Gluten-free, Vegetarian

Description

This Lemon Poppy Seed Bundt Cake is a delightful dessert that balances bright citrus notes with warm spices. The addition of pudding mix ensures an incredibly moist crumb, while poppy seeds add a pleasant texture. It is perfect for brunches, afternoon tea, or as a sweet ending to a family dinner. Simple to prepare with pantry staples, this cake delivers rich flavor without complex techniques. The final lemon glaze adds a professional touch and enhances the citrus profile, making it a crowd-pleaser every time.

Ingredients

1 package Lemon cake mix (w/o pudding)
1 package Lemon or vanilla pudding *
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 cup Poppy seed
1/2 cup Oil
1 cup Water/warm
4 ea Eggs

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease and sugar a bundt pan thoroughly to prevent sticking.
3
In a large mixing bowl, combine the lemon cake mix, pudding mix, cinnamon, nutmeg, and poppy seeds.
4
Add the oil and warm water to the dry ingredients and mix until combined.
5
Add the eggs one at a time, beating well after each addition until the batter is smooth.
6
Pour the batter into the prepared bundt pan.
7
Bake at 350 degrees F (177&# 194;Â°C) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the cake to cool in the pan for 10 minutes.
9
Invert the cake onto a wire rack to cool completely.
10
While the cake cools, mix 1 cup powdered sugar with enough lemon juice to create a thin, pourable glaze.
11
Drizzle the lemon glaze over the cooled cake before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 578.6kcal

% Daily Value *
Total Fat 49.0g76%
Saturated Fat 8.8g45%
Cholesterol 373.0mg125%
Sodium 127.6mg6%
Total Carbohydrate 20.1g7%
Dietary Fiber 9.3g38%
Sugars 4.6g
Protein 19.0g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use instant pudding mix for best results; ensure it is either lemon or vanilla flavor.

To ensure easy release, apply a generous amount of baking spray with flour or use a combination of butter, flour, and sugar to coat the pan.

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Keywords: lemon, poppy seed, bundt cake, cinnamon, nutmeg, pudding mix, glaze, moist cake, citrus dessert, baking, easy dessert, spring cake, brunch, glazed cake, vanilla pudding, lemon pudding, cake mix, eggs, oil, water

Read it online: https://www.chefs-mate.com/recipe/lemon-poppy-seed-bundt-cake/