Easy Moist Lemon Poppy Seed Bundt Cake Recipes

LEMON POPPY SEED BUNDT CAKE

Lemon Poppy Seed Bundt Cake image

This is an easy, moist lemon and poppy seed cake that was my grandfather's favorite.

Provided by SHANNA FENTON

Categories Desserts Cakes Lemon Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 7

Ingredients

¼ cup poppy seeds
¼ cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
4 eggs

Steps:

Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 29.9 g, Cholesterol 55.1 mg, Fat 12.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 3 g, Sodium 336.5 mg, Sugar 19.1 g

EASY MOIST LEMON POPPY SEED BUNDT CAKE

Easy Moist Lemon Poppy Seed Bundt Cake image

I love making this cake! It has a wonderful lemon glaze that seeps into the warm cake making it super moist and lemony! I added a quickie lemon frosting "glaze" on top in addition by simply using up a can of lemon frosting hiding in the cupboard! (Just warm in the microwave til warm and thin enough to pour!) I usually make...

Provided by Kelly Williams

Categories Fruit Desserts

Time 50m

Number Of Ingredients 15

Ingredients

CAKE:
1 box (18 1/4 oz.) yellow cake mix with the pudding
1 box (3 oz.) instant lemon pudding mix
1/2 c vegetable oil
1/4 c sour cream
finely grated zest of 1 lemon
4 extra large eggs
1 c warm water
1/4-1/2 c poppy seeds (to taste)
LEMON GLAZE (INSIDE):
juice of 2 lemons
1 1/2 c powdered sugar
LEMON FROSTING GLAZE (OUTSIDE):
1 can(s) Lemon Frosting
*can also garnish with zest from other lemon

Steps:

1. Cake: Preheat oven to 350 degrees. Grease a bundt pan. Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan. Bake for 45 minutes or until toothpick tests clean.
2. Lemon Glaze (inside): While cake is baking, mix the lemon juice with the powdered sugar for the glaze. It should have a thin consistency to sink into the cake. When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it letting it all seep in. Allow cake to cool and then remove from the pan inverting onto serving plate.
3. Lemon Frosting Glaze (outside): Spoon frosting from can into microwave-safe bowl. Nuke, stiring often, til thin enough to pour over top of cake. *You can also garnish top with zest from second lemon. I LOVE it but my hubby does not.

LEMON-POPPY SEED CAKE

Lemon-Poppy Seed Cake image

The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 16

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1/2 cup Betty Crocker™ Rich & Creamy lemon frosting

Steps:

Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 1/2 g

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