Easy Moist Lemon Poppy Seed Bundt Cake

Kelly Williams


I love making this cake! It has a wonderful lemon glaze that seeps into the warm cake making it super moist and lemony! I added a quickie lemon frosting "glaze" on top in addition by simply using up a can of lemon frosting hiding in the cupboard! (Just warm in the microwave til warm and thin enough to pour!) I usually make homemade frosting, but this was nice to use at the last minute in a hurry! :) You can make homemade, though, if preferred. Enjoy!!
Photos by me.

pinch tips: How to Measure Ingredients



1 bundt cake (about 10)


5 Min


45 Min



1 box
(18 1/4 oz.) yellow cake mix with the pudding
1 box
(3 oz.) instant lemon pudding mix
1/2 c
vegetable oil
1/4 c
sour cream
finely grated zest of 1 lemon
extra large eggs
1 c
warm water
1/4-1/2 c
poppy seeds (to taste)


juice of 2 lemons
1 1/2 c
powdered sugar


1 can(s)
Lemon Frosting
*can also garnish with zest from other lemon

Directions Step-By-Step

Preheat oven to 350 degrees. Grease a bundt pan. Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan. Bake for 45 minutes or until toothpick tests clean.
Lemon Glaze (inside):
While cake is baking, mix the lemon juice with the powdered sugar for the glaze. It should have a thin consistency to sink into the cake. When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it letting it all seep in. Allow cake to cool and then remove from the pan inverting onto serving plate.
Lemon Frosting Glaze (outside):
Spoon frosting from can into microwave-safe bowl. Nuke, stiring often, til thin enough to pour over top of cake.
*You can also garnish top with zest from second lemon. I LOVE it but my hubby does not.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy