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Lemon Poppy Seed Pudding Cake

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A moist and tangy lemon poppy seed cake made with cake mix, lemon pudding mix, and a simple lemon glaze. Perfect for brunch or dessert.

Ingredients

Scale
  • 1 box (15.25 ounce) yellow cake mix
  • 1 box (3.4 ounce) lemon instant pudding mix
  • 2 tablespoons poppy seeds
  • 4 large eggs (room temperature)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • Zest and juice of 1 large lemon
  • 2 cups confectioners sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees F. Generously spray a bundt pan with cooking spray and set aside.
  2. In a large bowl, mix together cake mix, pudding mix, and poppy seeds.
  3. Make a well in the center and add eggs, sour cream, vegetable oil, water, lemon zest, and juice.
  4. Using an electric mixer, mix ingredients together until blended.
  5. Pour batter into the prepared bundt pan and bake on the center rack for about 40–45 minutes, until a cake tester inserted into the center comes out clean.
  6. Cool cake in the bundt pan on a cooling rack for about 45 minutes before removing.
  7. To remove cake, place a cooling rack or large plate on top of the cake pan and turn over to invert.
  8. Allow cake to cool completely before adding glaze.
  9. In a medium bowl, mix confectioners sugar and 2 tablespoons lemon juice until combined. Gradually add more lemon juice until glaze is thick but pourable.
  10. Slowly pour glaze on top of cake and set aside until glaze is set.
  11. Once set, cover and store in a cool place until ready to serve.

Notes

For extra lemon flavor, add an additional tablespoon of lemon zest. If glaze is too thin, add more confectioners sugar. Cake can be stored at room temperature for up to 3 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/lemon-poppy-seed-pudding-cake/