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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

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

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

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Find it online: https://cooklilan.com/glazed-lemon-poppy-seed-bundt-cake-recipe/