Ingredients for Lemon Poppy Seed Bundt Cake With Lemony Glaze
- Poppy Seed
- Milk
- Lemon Cake Mix
- Instant Lemon Pudding Mix
- Water
- Vegetable Oil
- 4 large eggs
- 2 cups powdered sugar
- Orange, Juice Of
- Lemon, Juice Of
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How to Make Lemon Poppy Seed Bundt Cake With Lemony Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine the poppy seeds and lemon juice. Let it sit for at least 10 minutes.
- Stir the soaked poppy seeds into the batter.
- Pour batter into the prepared bundt pan and bake for 50-60 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.
- While the cake is cooling, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top and let it set before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
158g
Fat
16g
Carbs
22g
