Ingredients for Lemon Poppy Seed Bundt Cake
- Betty Crocker Super Moist Lemon Cake Mix
- 1 cup water
- Vegetable Oil
- 4 large eggs
- 2 tablespoons poppy seeds
- Powdered Sugar
- 1-2 tablespoons lemon juice (plus additional to adjust glaze consistency)
- Lemon Zest
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Poppy Seed Bundt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Poppy Seed Bundt Cake
- Preheat oven to 350°F (175°C). Grease and lightly flour a 12-cup bundt cake pan.
- In a large bowl, combine one box (15.25 oz) lemon cake mix, 1/2 cup vegetable oil, 4 large eggs, and 1 cup water. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
- Stir in 2 tablespoons poppy seeds.
- Pour batter into the prepared bundt pan.
- Bake for 38-43 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely (approximately 2 hours).
- While the cake cools, prepare the lemon glaze.
- In a small bowl, whisk together 2 cups powdered sugar, 1 tablespoon lemon zest, and 1 tablespoon lemon juice.
- Gradually add additional lemon juice, 1 teaspoon at a time, until the glaze reaches a smooth, pourable consistency.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drizzle down the sides.
- Store loosely covered at room temperature.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
86g
Fat
7g
Carbs
10g
