Lemon Poppy Seed Bundt Cake
Lemon Poppy Seed Bundt Cake – a moist and delicious lemon cake bursting with crunchy poppy seeds and topped with a sweet lemon vanilla glaze. This cake is perfect for spring!
- 1 16.5 oz. lemon cake mix
- 3 Tablespoons poppy seeds
- 1 1/4 cups water
- 3 eggs
- 1/4 cup vegetable oil
- 2 Tablespoons butter melted
- 1 cup powdered sugar
- 2 Tablespoons lemon juice (about 1 whole lemon)
- 1/2 teaspoon vanilla extract
Soak the poppy seeds in the 1 1/4 cups water in a small bowl for 25-30 minutes.
Preheat oven to 350 degrees. Grease the inside of a bundt cake pan very well and set aside.
In a medium sized bowl, stir together the cake mix, water/poppy seed mixture, eggs, and vegetable oil until moistened. Use an electric mixer and beat batter over medium speed for four minutes.
Pour batter into prepared bundt cake pan and bake in the preheated oven for 30-35 minutes until a toothpick inserted into cake comes out clean.
Cool completely on a wire rack, then turn pan upside down and gently ease the cake out onto a serving platter or cake stand.
To prepare glaze, whisk the melted butter, powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth. Pour over the top of cake. Slice and enjoy!
Calories: 275kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 335mg | Potassium: 50mg | Sugar: 27g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1.3mg