This Poppy Seed Bundt Cake with Lemon Glaze is the most delicious, light, and flavorful cake. The cake layers are moist and wonderful with the addition of poppy seeds, and then it’s topped with a dreamy lemon glaze that simply melts into the cake. Seriously, this easy bundt cake is a dream! It’s made from a boxed cake mix and it’s doctored up into a delicious dessert!
WHAT YOU’LL NEED TO MAKE POPPY SEED CAKE
One Yellow Cake Mix
1 Small Package of Instant Vanilla Pudding
2 Tablespoons Poppy Seeds
4 Eggs
1 cup Hot Water
1/2 Cup Vegetable Oil
1 Teaspoon Almond Extract
1 Cup Powdered Sugar
1/4 Cup Milk
HOW TO MAKE POPPY SEED CAKE
Start by preheating the oven to 350°F.
In a stand mixer or in a large bowl, whisk together yellow cake mix, instant vanilla pudding, and poppy seeds.
Then, add the eggs, hot water, oil, and almond extract to the dry ingredients and mix until just incorporated.
Pour batter into a well greased bundt pan and bake for 4o minutes.
When the cake is finished baking and a toothpick comes out clean, remove it from the oven and allow it to cool for 5 minutes in the pan.
Invert the cake onto a cooling rack.
Prepare the lemon glaze.
Drizzle the Poppy Seed Bundt Cake with Lemon Glaze with the lemon glaze while it is still warm and serve.
Storing and Freezing Instructions
Store the cake covered at room temperature for 2-3 days.
To freeze, allow the Poppy Seed Bundt cake to cool completely, then cover tightly with plastic wrap and freeze for up to 3 months. Thaw overnight on the countertop before serving.
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Poppy Seed Bundt Cake with Lemon Glaze
The most delicious Poppy Seed Bundt Cake with Lemon Glaze
Ingredients
- 1 box yellow cake mix
- 1 4 ounce package instant vanilla pudding
- 1 Tablespoons poppy seeds
- 4 eggs
- 1 cup hot water
- 1/2 cup vegetable oil
- 1 teaspoon almond extract
For the Lemon Glaze
- 1 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon fresh lemon juice
Instructions
- Start by preheating the oven to 350°F.
- In a stand mixer or in a large bowl, whisk together yellow cake mix, instant vanilla pudding, and poppy seeds.
- Then, add the eggs, hot water, oil, and almond extract to the dry ingredients and mix until just incorporated.
- Pour batter into a well-greased bundt pan and bake for 4o minutes.
- When the cake is finished baking and a toothpick comes out clean, remove it from the oven and allow it to cool for 5 minutes in the pan. Invert the cake onto a cooling rack.
- Prepare the lemon glaze by whisking together powdered sugar, milk, and lemon juice. If the glaze is too thick, add more milk. If it's too runny, add more powdered sugar.
- Drizzle the Poppyseed Bundt Cake with the lemon glaze while it is still warm and serve.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 484Total Fat: 19gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 94mgSodium: 538mgCarbohydrates: 72gFiber: 1gSugar: 44gProtein: 6g
