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lemon frosted poppy seed bundt cake

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is a quick, simple & easy way to make a Lemon Poppy Seed Bundt cake. It's moist & tasty, tart & sweet from the pucker in your mouth Lemon frosting. This is the last post of ALL OF THE RECIPES FEATURED AT THE Hooker Ladd/ Community Reunion in Pine Bluff, Arkansas, during the Labor Day weekend of 2013. It was very well received, everyone that had some really liked the lemony flavor. Doesn't get much simpler than this. I didn't know how well it would be received at the community reunion, so I chose to make a smaller version using boxed cake mix. But made the frosting from scratch.

►
(2 ratings)
yield 8 or more depending on portion size
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For lemon frosted poppy seed bundt cake

  • 1 box
    lemon cake mix
  • 1 c
    apple sauce
  • 1 sm
    box lemon pudding & pie filling, instant
  • 3 lg
    eggs room temperature
  • 1 Tbsp
    poppy seeds
  • 1 c
    milk, i used evaporated
  • 2 tsp
    lemon extract
  • 1 c
    sour cream, room temperature
  • 1/3 c
    canola oil or vegetable oil
  • yellow & green candies as garnish
  • 1 tsp
    poppy seeds, optional (used as garnish)
  • TART & TANGY LEMON FROSTING
  • 1 stick
    butter, softened
  • 1 lb
    box powdered sugar
  • 2 tsp
    lemon extract
  • 5 Tbsp
    lemon juice
  • few drops yellow food color if desired
  • 2-3 Tbsp
    evaporated milk
  • 1 sm
    box instant lemon pudding & pie filling

How To Make lemon frosted poppy seed bundt cake

  • 1
    This is the pan I used to bake the cake, it is called a DIMENSIONS BELLE PAN, AND HAS AN 11 CUP CAPACITY, ENOUGH FOR THIS RECIPE. Preheat oven to 350 degrees F. I ordered this pan from Amazon.
  • 2
    These are some of the main ingredients that were used in the cake.
  • 3
    Empty cake mix, eggs, oil, pudding, milk and poppy seed into mixing bowl, and beat together till blended. Then add the applesauce and sour cream and lemon extract, then beat again till blended.
  • 4
    Prep cake pan by spraying with bakers Joy, or greasing with butter and dusting lightly with all purpose flour. Remove any excess flour. Then pour cake batter into pan. Make sure there is at least 1 1/2 to 2 inches below the top of the cake pan to allow for the cake to rise.
  • 5
    Place cake in center of preheated 350 degrees F. oven and bake for approximately 40 minutes or until toothpick inserted into center of cake comes out clean.
  • 6
    Remove from oven when done, and allow to sit for about 10 minutes, until cake pulls away from side of cake pan.
  • 7
    Invert cake onto cake board, platter or cooling rack & allow to cool completely before frosting..
  • 8
    Frost with store bought frosting or make your own, it is much better and has much more flavor. Do as I did by creaming butter with powdered sugar, & instant pudding mix, and beat till blended. Add the lemon juice and yellow food color & 2 teaspoons of lemon extract if desired, beating well to blend. Then add enough evaporated milk, one tablespoon at a time, until it reaches the spreading consistency you desire. Frost cooled cake, Garnish if desired, slice, serve & enjoy. Sprinkle a few poppy seeds over top of cake after it has been frosted if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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