Lemon Poppy Seed Cake is a spectacular cake. It has a strong lemon essence in both the batter and the glaze. I’ve baked Lemon Poppy Seed Cake for desserts as well as for a breakfast coffee cake. The flavors can’t be beat–especially if you enjoy lemon and poppy seeds.
It has a wonderful texture, and each bite is moist and flavorful. I made this up a couple of weeks ago and put it in the freezer. Then I pulled it out the following week to share with our Vacation Bible School teachers and workers. I make up snacks (some healthy and some not so healthy 🙂 that they can enjoy. They usually need a snack break from three very demanding hours working with young kids.
Years ago I found this quick and easy recipe either in a magazine or on the back of a box. I have been making it ever since. Unfortunately, I can’t remember where I actually found the recipe to give proper attribution. I’ve had it since the late 70s or early 80s, though.
It’s a luscious coffee cake-type bundt cake filled with a wonderful lemony taste. It’s so easy because you start with a lemon cake mix and lemon gelatin. Poppy seeds fill the batter. Then you can leave the cake plain (which I’ve done most of the time because it is plenty sweet enough without a glaze). Or you can ice it with a lemon-powdered sugar glaze (which I have done here).
If you’re in the mood for a luscious lemony bundt cake with poppy seeds then let me recommend this delicious cake. You’ll love the easiness of the recipe and the wonderful outcome. It’s a great cake for company, or to serve for special occasions and brunches. This lovely cake is not only attractive to look at but fabulous to the taste buds! (I’ve had a few desserts over the years that looked a whole lot prettier than they tasted. This isn’t one of them!) Lemon Poppy Seed Cake delivers on taste, texture, and appearance!
Lemon Poppy Seed Cake is one of the best lemon cakes and best poppy seed cakes I’ve ever tasted.
Yum, this cake is scrumptious!
Lemon Poppy Seed Cake is moist and delicious. If you like a nice lemony flavor, this cake sure provides it! Lemon Poppy Seed Cake is a great coffee cake for breakfast, brunch or special occasions
Here’s what I did.
Place one box of lemon supreme cake mix in a large mixing bowl. Add a box of lemon gelatin and eggs.
Add canola oil, cream or half-and-half. (This makes the cake richer than just using water.) Add lemon juice and poppy seeds. Mix ingredients with a wooden spoon until combined.
Grease and flour a 10-inch bundt pan. Add cake batter.
Bake 45 minutes at 350 or until knife inserted in center comes out clean. This is one of the few bundt cakes that actually cooks in less than an hour!
Cool cake completely. Invert onto serving plate.
Make lemon glaze: Pour powdered sugar into a bowl. Add lemon juice. Add water – just enough to get a spreading consistency. Don’t use too much or the icing will become thin and dissolve into the cake rather than lay on top of the cake like a glaze.
Whisk the glaze ingredients together.
Drizzle icing ingredients over top the cake with a spoon. I just used the whisk!
Add some lemon zest. Put on as much as you want for decoration and taste. (Be sure to wash the lemon first!)
Allow the icing to dry at least 15 minutes before cutting so the icing sets.
It’s really hard to stick to just eating one piece! Cut down the creases of the bundt cake to serve. You should get 16-20 slices or so.
Lemon Poppy Seed Cake is a great dessert cake too. I’ve always been a cake lover, and this cake has always been one that’s been on my radar to eat frequently!
Here’s the recipe.
LEMON POPPY SEED CAKE
(Recipe adapted from a magazine or the back of a package, circa early 1980s)
- 1 box Duncan Hines lemon supreme cake mix
- 3-oz. pkg. Jello lemon gelatin
- ¾ cup canola oil
- 4 eggs
- 1 tsp. RealLemon lemon juice
- ¾ cup cream or half-and-half
- ¼ cup poppy seeds
- Combine all ingredients with a wooden spoon and pour into a greased and floured bundt pan (or spray the bundt pan with Baker’s Joy Cooking Spray).
- Bake at 350 for 45 minutes or until knife inserted in center comes out clean.
- Cool cake completely.
- Invert onto serving plate.
- Drizzle lemon glaze over top.
- 2 cups powdered sugar
- 2 tbsp. lemon juice
- 6 tbsp. water
- lemon zest
- Mix powdered sugar, lemon juice and enough water to stir so glaze is still thick.
- Drizzle glaze over cake.
- Grate some lemon peel and sprinkle over top of the icing as desired.
Doesn’t Lemon Poppy Seed Cake look gorgeous?
This cake has always satisfied my sweet tooth!
The nice thing about Lemon Poppy Seed Cake is you start with a cake mix and gelatin package. It only takes about 5 minutes to whip this cake together. If you like the taste of lemon, this cake is for you!