Glazed Lemon Poppy Seed Bundt Cake Recipe

Introduction

This Glazed Lemon Poppy Seed Bundt Cake is a delightful treat that balances bright lemon flavor with a tender crumb and a sweet glaze. Perfect for any occasion, it’s easy to make yet impressive in taste and appearance.

Ingredients

• 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

For the glaze

• 2 cups confectioners sugar
• 2-3 tablespoons fresh lemon juice

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and generously spray a bundt pan with cooking spray; set aside.
2. Step 2: In a large bowl, mix together the yellow cake mix, lemon pudding mix, and poppy seeds until combined.
3. Step 3: Make a well in the center of the dry ingredients and add the eggs, sour cream, vegetable oil, water, lemon zest, and lemon juice.
4. Step 4: Use an electric mixer to blend the ingredients until smooth and well combined.
5. Step 5: Pour the batter into the prepared bundt pan and bake on the center rack for 40-45 minutes, or until a cake tester inserted in the center comes out clean.
6. Step 6: Cool the cake in the bundt pan on a cooling rack for about 45 minutes before removing it.
7. Step 7: To remove the cake, place a cooling rack or large plate over the bundt pan and carefully invert the cake onto it.
8. Step 8: Allow the cake to cool completely before adding the glaze.
9. Step 9: In a medium bowl, combine the confectioners sugar and 2 tablespoons of fresh lemon juice until smooth.
10. Step 10: Gradually add more lemon juice as needed until the glaze is thick but pourable. If it becomes too thin, add more confectioners sugar to thicken.
11. Step 11: Slowly pour the glaze over the cooled cake and set aside until the glaze is set.
12. Step 12: Once the glaze has set, cover the cake and store it in a cool place until ready to serve.

Tips & Variations

• For added texture, sprinkle some sliced almonds on top of the glaze before it sets.
• Use Greek yogurt instead of sour cream for a tangier flavor and a slightly lighter cake.
• Try adding a teaspoon of vanilla extract to the batter for extra depth of flavor.
• If you prefer a stronger lemon taste, increase the zest to 1½ lemons but keep the juice the same to avoid excess liquid.

Storage

Store the glazed cake covered at room temperature or in a cool place for up to 3 days. If you keep it refrigerated, bring to room temperature before serving for best texture. Leftovers can be stored in an airtight container for up to 5 days. Reheat slices gently in the microwave for about 15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a bundt pan?

Yes, you can bake this batter in a greased 9×13 inch pan, but reduce the baking time to about 30-35 minutes and check for doneness with a toothpick.

Can I prepare the glaze ahead of time?

Yes, you can prepare the glaze a day ahead and keep it covered at room temperature. Stir gently before glazing the cake to ensure smooth consistency.

Glazed Lemon Poppy Seed Bundt Cake Recipe

---

★★★★★

4.9 from 134 reviews

• Author: lilan
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Glazed Lemon Poppy Seed Bundt Cake is a moist, flavorful dessert combining the tangy brightness of lemon with the subtle crunch of poppy seeds. Made from a simple yellow cake mix enhanced with lemon pudding, fresh lemon zest, and juice, it’s baked to perfection in a bundt pan and finished with a sweet, tangy lemon glaze. Perfect for any occasion, this cake offers a delightful balance of citrusy zing and sweet indulgence.

---

Ingredients

Scale 1x2x3x

Cake Ingredients

• 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

Glaze Ingredients

• 2 cups confectioners’ sugar
• 2–3 tablespoons fresh lemon juice

---

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
2. Prepare Pan: Generously spray a bundt pan with cooking spray to prevent sticking and set it aside.
3. Mix Dry Ingredients: In a large bowl, combine the yellow cake mix, lemon instant pudding mix, and poppy seeds, mixing thoroughly.
4. Add Wet Ingredients: Make a well in the center of the dry mixture and add the eggs, sour cream, vegetable oil, water, lemon zest, and lemon juice into it.
5. Blend Batter: Using an electric mixer, beat the ingredients together until the mixture is smooth and well combined.
6. Pour and Bake: Pour the batter evenly into the prepared bundt pan. Place it on the center rack of the oven and bake for 40 to 45 minutes or until a cake tester inserted in the center comes out clean.
7. Cool in Pan: Allow the cake to cool in the bundt pan on a cooling rack for about 45 minutes to set its shape.
8. Invert Cake: Place a cooling rack or large plate on top of the bundt pan and invert it carefully to remove the cake from the pan.
9. Cool Completely: Let the cake cool completely at room temperature before applying the glaze to ensure it adheres properly.
10. Prepare Glaze: In a medium bowl, mix the confectioners’ sugar with 2 tablespoons of fresh lemon juice until smooth. Gradually add more lemon juice, if needed, until the glaze is thick but pourable.
11. Adjust Glaze Consistency: If the glaze becomes too thin, add more confectioners’ sugar to thicken it. If too thick, add a little more lemon juice to thin it out to a pourable consistency.
12. Glaze Cake: Slowly pour the prepared glaze over the cooled cake, allowing it to drip down the sides evenly.
13. Set and Store: Set the glazed cake aside until the glaze sets. Once set, cover and store in a cool place until ready to serve.

Notes

• Using room temperature eggs helps the batter mix more evenly.
• Ensure the cake is completely cool before glazing to prevent the glaze from melting off.
• If you don’t have lemon instant pudding mix, you can substitute with lemon zest and an extra tablespoon of lemon juice but may affect texture slightly.
• Adjust glaze thickness carefully to avoid it running off too quickly or being too thick to drizzle.
• Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon Bundt Cake, Poppy Seed Cake, Lemon Glaze Cake, Easy Cake Recipe, Bundt Cake, Citrus Cake