Lemon Poppy Seed Cake

Why This Recipe Works

Lemon — Okay so you can’t have lemon poppy seed cake without lemons, I totally get that. But, to me, lemon desserts are up there with chocolate ones. Totally serious! If you gave me both, I’d have a hard time choosing between them. Add in the poppy seeds and glaze? So. Darn. Good. 

Store-bought mixes — This lemon poppy seed cake starts out with a cake mix and a lemon pudding mix. These are integral to making this cake so very easy to make and so tasty too (and that pudding is the key to a moist cake as well). 

Quick, easy dessert — I mentioned that this recipe starts with two pre-bought mixes. That’s easy part number one. Once those are mixed together, it’s just a matter of stirring in the rest of the ingredients and popping it into the oven. Ta da! So. Easy. Great for bake sales, pot lucks, and other get-togethers — I created this lemon poppy seed cake one snowy day when I was experimenting with desserts for a bake sale for a church youth group’s fundraiser. I took this one along with two other chocolate desserts and guess which one was purchased the quickest? You guessed it, this cake! I’ve since made it again, oh, at least a dozen times for various other occasions and it’s always the first dessert to go.

Ingredients

• Box white cake mix — I use a name-brand white cake mix. Whatever’s on sale honestly. You don’t have to be too picky here. 
• Box instant lemon pudding mix — Same goes with the instant lemon pudding. I chose a name-brand box but if something else is on sale then get that. 
• Plain or vanilla greek yogurt — Add plain or vanilla Greek yogurt to get the ultimate in moist cakes. Sour cream will work in a pinch. Either ingredient also adds just a hint of sour flavor to the cake which goes well with the sour of the lemon. 
• Vegetable oil — Another moist-making ingredient. 
• Eggs — Regular, large eggs help bind all the ingredients together
• Warm water — Tap water is fine. 
• Poppyseeds — Purchase poppyseeds in the spice aisle of your grocery store.  
• Powdered sugar — Essential for making the icing. 
• Fresh lemon juice — Fresh is always best, I say, but you can use bottled juice if you have it — it just won’t be as bright and lemony flavored. 
• Milk — Milk helps make the powdered sugar turn into glaze. Add a little at a time till you get the right consistency. 
• Sprinkles — Add sprinkles for fun, cuz, why not? But totally optional!

Here’s How You Make It

Grab those box mixes, a few other ingredients, and a bowl — let’s get baking! 

1. First, preheat the oven to 350 degrees then grease a bundt pan. (not pictured)
2. In a large bowl, whisk together the cake mix, the pudding mix, the yogurt or sour cream, oil, eggs, and water. Mix all ingredients together until just incorporated. Lastly, stir in the poppy seeds.  (photos 1-4)
3. Pour the batter into your greased bundt pan and put it in the oven. Set a timer for 40-50 minutes. Check at 40 to start by inserting a toothpick into the center and seeing if it comes out clean. If it does — your cake is done! (photos 5-6)
4. Take it out of the oven and let it cool for about 30-45 minutes, then invert the cake to a cooling rack to cool the rest of the way. (photo 7)
5. Mix the glaze together while the cake is cooling on the rack by mixing together the powdered sugar, lemon juice, and milk. (photos 8-9)
6. Drizzle the glaze over the cake using a spoon. Top with fun sprinkles if you want or just dig right in! (photo 10)