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Lemon Poppy Seed Bundt Cake

This moist lemon poppy seed cake was my grandfather's favorite. It looks beautiful made in a Bundt pan.

Prep Time:
10 mins
Cook Time:
1 hr
Additional Time:
20 mins
Total Time:
1 hr 30 mins
Servings:
16
Yield:
1 (10-inch) Bundt cake
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 16 servings

  • ¼ cup poppy seeds

  • ¼ cup milk

  • 1 (15.25 ounce) package lemon cake mix

  • 1 (3.4 ounce) package instant vanilla pudding mix

  • 1 cup water

  • ½ cup vegetable oil

  • 4 large eggs

Directions

  1. Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

  2. Stir cake mix and pudding mix together in a large bowl; make a well in the center and pour in water, oil, and eggs. Beat with an electric mixer on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts (per serving)

215 Calories
10g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 215
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 47mg 16%
Sodium 304mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 3g 6%
Vitamin C 0mg 0%
Calcium 101mg 8%
Iron 1mg 6%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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