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Lemon Poppy Seed Quick Cake

Lemon Poppy Seed Quick Cake

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This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. 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 poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

Michelle Cherrette MacDonald
33
3/8/2003

Cake mix cakes usually don't impress me, but this one is tasty! I didn't have lemon yogurt so I used part vanilla yogurt and part sour cream. I also used orange juice for the water. I grated a little lemon peel as well into the batter. After it cooled, I mixed fresh lemon juice, brown sugar, honey and a little milk and poked holes into the cake and drizzled the glaze over top. Definitely a keeper! Michelle from Belmont, Michigan

NMARIEA
24
5/3/2003

This was very easy, and very good. I made a lemon glaze for the cake by combining lemon peel, lemon juice and powdered sugar until I obtained my desired amount and consistency. A VERY tasty dessert!

ANNA_J
10
2/14/2004

This was very good. It was so moist and flavorful! I would recommend this to anyone!