Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

126 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 30 m

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

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Adjust Servings

Original recipe yields 1 - 10 inch bundt pan



  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.

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Reviews (126)

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This cake was delicious. I made a few modifications though. I used a white cake mix instead of lemon, but lemon pudding instead of vanilla. Also, I added 1 tbsp. of lemon extract, which I thought was going to be too much, but it was perfect! I cut the amount of oil in half, and added a cup of applesauce - it was the moistest cake I've ever had. This recipe is definitely a keeper.



I love this cake, my husband loves it and all the adults in the neighborhood love it. We liked it so much I've made 4 in the last two weeks and none lasted more than 2 days. I followed the recipe with two exceptions. I used lemon pudding mix. I made a glaze using the juice of one orange and one lemon (large) combined with 1 1/3 cup powder sugar, combined in a sauce pan, stirred over low heat until just before boiling. After the cake has cooled 10-15 minutes I remove it from the bundt pan, pour half of the glazing into the pan, put the cake back into the pan (be careful to match up the patterns of the cake and the pan), then pour the remaining glazing on top and let it soak in. It seems like a lot of glazing, but just be patient, it will soak in. After the glazing has soaked in (about 5 minutes), remove the cake from the pan. It is lip smacking good and lemony. All my neighbors enjoy this cake. My young children (4 and 6 yr olds) like the cake but not the glazing part, I suspect they don't like the lemony taste.



This is really good for a cake mix recipe--normally I'm not a cake mix fan, but I needed something quick and easy, so I tried this, and it was really good. I did soak the poppy seeds and they were less crunchy, and I did use the full amount and thought it was fine. I also used lemon pudding mix, and I definitely wouldn't use anything else---if you're making a lemon cake, make a lemon cake. I made a powdered sugar and lemon juice icing and put over it while warm and recommend this as well. Very easy and good and my husband loves it.

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Amount Per Serving (16 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 336 mg
  • 13%

Based on a 2,000 calorie diet



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Lemon Bundt Cake


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Moist Lemon Poppy Seed Cake