Lemon Poppy Seed Bundt Cake

Happy Easter!
We hope that you are having a wonderful day with your families.
We are having a big family dinner with all the sisters today and I am so excited. I love being with everyone; it just doesn’t happen as much as I wish it would! Some of my favorite memories are from family dinner. We used to spend so much time laughing and talking around the table and the tradition continues whenever we are together. One thing that we used to do when we were growing up was the infamous “Roll Toss.” Unlike every other family, we would “toss” our rolls to each other instead of passing them around like people with manners do. And we all grew up playing softball, so we can really pack quite the punch in our throws. 🙂 We would all take our seats at the table and our mom would start tossing. If you dropped your roll or weren’t able to catch it, the 10-second rule totally applied. Ha ha! Anyway, our family is a little bit crazy. I still remember when I brought my husband (my boyfriend at the time) to family dinner and we started the tossing of the rolls . . . he thought we were crazy! But now he just joins in and throws harder than everyone else. I hope that you get the chance to eat dinner with your family and make some fun memories!

Serves: 12

Lemon Poppy Seed Bundt Cake

1 hr, 40 Prep Time

45 minCook Time

2 hr, 25 Total Time

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  • 1 (15.25 oz) package lemon cake mix
  • 1 (3.4 oz) box instant lemon pudding
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 1 tablespoon poppy seeds
  • Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon lemon extract
  • 2 tablespoons lemon juice


  1. Preheat oven to 350 degrees F .
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the poppy seeds and pour batter into a bundt pan sprayed with nonstick cooking spray.
  3. Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with lemon glaze.
  4. Glaze:
  5. Whisk to combine.



52 cal


12 g


1 g
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14 Responses to “Lemon Poppy Seed Bundt Cake”

  1. NaDell Ransom
    Zechariah Chapter 5 Verse 1: Then I turned, and lifted up mine eyes, and looked, and behold a flying roll.
    A missionary serving in our ward showed that to us one time. It makes me smile. =)
    That lemon cake looks so good! Wish I had a lemon cake mix about now... (Yes, even though it's 2am...)
  2. Pam Huffman
    I made this cake and it was awesome. I added the zest from one lemon to the cake. For the glaze I made a limoncello glaze. I used 1/2 sugar, 2 tablespoons of cornstarch and mixed together and added 2 tablespoons of fresh lemon juice and 1/2 cup of homemade limoncello. Bring the glaze to a boil and boil for 3 minutes. Then put the glaze in the refrigerator for about 15 minutes. Then glazed the cake. The glaze really brings out the lemon flavor. My brother said the cake was divine!!!!

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