Lemon Poppy Seed Bundt Cake recipe

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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

Nutrition Info

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
servingSize: -
sodium: 336.5 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

1 - 10 inch Bundt pan

Recipe Note

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

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