Lemon poppy seed cake from mix
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This easy lemon poppy seed cake from mix is a lovely dessert cake to take to potlucks and barbecues. Made with a boxed cake mix in a bundt pan with a light lemon glaze.
My friend Katia gave me this recipe, and I made a few changes to the original recipe. It is a perfect cake for spring or summer, and it has poppy seeds too!
Why You’ll Love This Recipe
- Simple ingredients make this an easy recipe for any skill level.
- The lemon cake mix and sherry create a rich, moist lemon cake with incredible flavor.
- Delicate poppy seeds add a little crunch and elegance to the cake batter.
- Perfect for special occasions or as a delightful treat any time of day.
Ingredients for lemon poppyseed cake
- Yellow or lemon cake mix – If you use a yellow cake mix, add 1 teaspoon of lemon extract.
- Vanilla instant pudding – I recommend vanilla for a creamy-tasting cake.
- Vegetable oil
- Water
- Sherry
- Poppy seeds – I prefer soaking these in milk a couple of hours prior to baking. But you can skip soaking them if you run out of time.
- Milk
- Flour
- Powdered sugar
- Lemon juice
Equipment and kitchen tools
- Bundt cake pan
How to make lemon bundt cake
- Soak the poppy seeds in milk in a small bowl and set aside.
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together cake mix, vanilla pudding, eggs, vegetable oil, water, and sherry.
- Drain poppy seeds and add them to the mixture.
- Pour into a pre-greased and floured bundt pan.
- Bake 45 – 50 minutes until a toothpick comes out clean.
- Cool and frost with lemon glaze.
Lemon Glaze
Mix together powdered sugar, lemon juice, and milk in a small bowl and blend until there are no lumps. Drizzle on cooled cake.
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Tips for the Best Results
- Use room temperature ingredients for a smooth cake batter and better bake time.
- Soak the poppy seeds in milk for added softness and flavor.
- Grease your bundt pan with baking spray or nonstick cooking spray to ensure an easy release.
- Mix the dry cake mix and instant vanilla pudding thoroughly with an electric mixer at low speed before adding wet ingredients.
- Cool the cake completely on a wire rack before applying the glaze to prevent it from melting.
- For a more vibrant lemon flavor, add fresh lemon zest to the glaze or cake batter.
Substitutions and Variations
- Swap sherry for orange juice or almond extract if preferred.
- Use canola oil instead of vegetable oil for a slightly lighter texture.
- Add a teaspoon of instant lemon pudding mix to the glaze for extra lemon flavor.
- Replace the glaze with lemon cream cheese frosting for a richer topping.
FAQs About This Recipe
Yes, a tube pan or even a large loaf pan can work. Just adjust the bake time and check for doneness with a toothpick in the center of the cake.
Store in an airtight container or wrap tightly in plastic wrap to keep the cake fresh. It can also be refrigerated if your kitchen is warm.
Absolutely! This lemon poppy seed bundt cake tastes even better the next day as the flavors deepen. Keep it covered and store it in a cool, dry place.
Bottled lemon juice can work in a pinch, but fresh lemon juice and zest deliver the best flavor.
Yes, freeze the cooled cake (without glaze) in aluminum foil or plastic wrap. Add the glaze after thawing for the best results.
For more delicious Bundt cake recipes, try this Old Fashioned Buttermilk Pound Cake. My Hot Fudge Chocolate Pudding Cake, or this White Chocolate Strawberry Bundt Cake.
Don’t forget to bookmark this recipe!
More yummy cake recipes
- Lemon Jello Cake – So simple, delicious and perfect for the season.
- Dole Whip Cupcakes – A fun and festive twist on a favorite Disney dessert.
- Mango Coconut Cake -super easy to make and is perfect for all of your upcoming celebrations! Made with fresh mango and topped with a lovely cream cheese frosting, it is sure to become a favorite recipe!
- Tres Leches Cake – A beautiful cake with three types of milk, topped with frosting and fresh fruit
- Sour Cream Lemon Cookies – Deliciously light cookies with lemon and a light icing.
- Lemon Lush – A beautiful and tasty layered dessert.
- Old Fashioned Hummingbird Cake– A delicious southern classic
Lemon Bundt Cake
Ingredients
- 1 box Yellow or Lemon Cake Mix
- 1 5.1 oz. Vanilla Instant Pudding
- 1/4 cup vegetable oil
- 1/2 cup water
- 3/4 cup sherry
- 1 tablespoon poppy seeds
- 1 tablespoon milk
- 3 tablespoons flour
- 1 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
Instructions
- Soak the poppy seeds in milk in a small bowl and set aside.
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together cake mix, vanilla pudding, eggs, vegetable oil, water, and sherry.
- Drain poppy seeds and add to mixture.
- Pour into a pre-greased and floured bundt pan.
- Bake 45 – 50 minutes until a toothpick comes out clean.
- Cool and frost with lemon glaze.
Nutrition
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What an awesome recipe. I have a lemon pound cake recipe to share soon but not this! We do have a bundt pan. Doesn’t every household need one?
Personally, I think every home needs one. They bring an instant smile!
Scrumptious! I love lemon anything and this sounds soooo good. What could I replace the sherry with? I don’t drink any alcohol so what would be a good replacement? I would love to have you come and link up to my party on my blog and share your post with us. https://karinskottage.com/2020/06/centerpiece-wednesday-linky-party.html
Karin
Thank you Karin!
The Bundt Cake looks delicious and I’m going to feature it on the Happiness is Homemade Link Party on Sunday.
I have a bundt cake pan that I haven’t used in years! Thanks for the reminder to pull it out and to make this cake for our Anniversary next week. #HomeMattersParty