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Lemon Poppyseed

Lemon Poppyseed recipe image
This Lemon Poppyseed Bundt Cake is a delightful treat that combines the convenience of cake mix with the zesty brightness of lemon pudding. The result is a moist, aromatic dessert that feels homemade without the hassle of baking from scratch. The addition of poppyseeds adds a pleasant crunch and visual appeal, while the lemon flavor cuts through the sweetness perfectly. It is an excellent choice for afternoon tea, brunch gatherings, or as a light dessert after a savory meal. The cake holds its shape beautifully in a bundt pan, creating an impressive presentation that is as easy to make as it is delicious. Serve it plain or with a simple glaze for an extra touch of elegance.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 363.8
Dietary: Vegetarian
Description
This Lemon Poppyseed Bundt Cake is a delightful treat that combines the convenience of cake mix with the zesty brightness of lemon pudding. The result is a moist, aromatic dessert that feels homemade without the hassle of baking from scratch. The addition of poppyseeds adds a pleasant crunch and visual appeal, while the lemon flavor cuts through the sweetness perfectly. It is an excellent choice for afternoon tea, brunch gatherings, or as a light dessert after a savory meal. The cake holds its shape beautifully in a bundt pan, creating an impressive presentation that is as easy to make as it is delicious. Serve it plain or with a simple glaze for an extra touch of elegance.
Ingredients
  • 1 Box Yellow Cake mix*
  • 1 Instant Lemon pudding
  • 1 cup Water
  • 4 Eggs
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC).
  2. 2
    Grease and flour a bundt pan thoroughly to prevent sticking.
  3. 3
    In a large mixing bowl, combine the yellow cake mix, lemon pudding mix, water, eggs, and vegetable oil.
  4. 4
    Beat the mixture with an electric mixer on medium speed until smooth and well blended.
  5. 5
    Stir in the poppyseeds by hand until evenly distributed throughout the batter.
  6. 6
    Pour the batter into the prepared bundt pan.
  7. 7
    Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 363.8kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 1.8g9%
Cholesterol 186.5mg63%
Sodium 62.5mg3%
Total Carbohydrate 63.5g22%
Dietary Fiber 2.0g8%
Sugars 1.2g
Protein 12.8g26%

* 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

Ingredient Note: The original recipe mentions using "Betty Crocker Supermoist" cake mix and 2/3 cup of vegetable oil. Ensure you add the oil even though it is not listed in the main ingredient list above, as it is required for the batter consistency.

Variation: If you prefer a stronger lemon flavor, you can add the zest of one fresh lemon to the batter.

Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Tip: For easiest release from the bundt pan, ensure the pan is well-greased and consider spraying with a non-stick baking spray that contains flour.

Keywords: lemon, poppyseed, cake, bundt, dessert, citrus, pudding, cake mix, baking, easy dessert, brunch, tea time, moist cake, lemon cake, homemade, quick bake, citrus poppyseed, yellow cake, instant pudding, simple recipe
Read it online: https://www.chefs-mate.com/recipe/lemon-poppyseed-2/