🍋 Lemon Poppy Seed Bundt Cake 🍋

One of my coworkers loves lemony treats, so every year for his birthday I’m tasked with whipping up a lemon flavored treat. Last year it was lemon poppy seed pound cake, the year prior lemon cookies, and the year before that, lemon poppy seed muffins.

This year, he had a very specific request, complete with link – THIS [Belle of the Kitchen’s Lemon Poppy Seed Bundt Cake]  but MORE frosting” . When someone knows exactly what they want, who am I to deny them? 🙂

Lemon Poppyseed Bundt Cake - Super Quick and Easy!

I made a few small tweaks because I can never resist, but I think people would’ve loved it either way.

This would be a nice quick and easy recipe for spring – maybe even Easter! 🍋

Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake


  • 3 Tbsp poppy seeds
  • 1 lemon cake mix
  • water specified on package
  • eggs specified on package
  • oil specified on package
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 Tbsp butter, melted
  • 2 cup powdered sugar
  • 4 Tbsp lemon juice
  • 1 tsp vanilla extract
  • Poppy seeds to garnish
  • Yellow coloring (optional)


  • Soak the poppy seeds in the water in a small bowl for 25-30 minutes.
  • Preheat oven to 350 degrees. Grease the inside of a bundt cake pan very well and set aside.
  • In a medium sized bowl, stir together all cake ingredients until moistened. Use an electric mixer and beat batter over medium speed for four minutes.
  • Pour batter into prepared Bundt cake pan and bake in the preheated oven for 30-35 minutes until a toothpick inserted into cake comes out clean.
  • Cool completely on a wire rack, then turn pan upside down and gently ease the cake out onto a serving platter or cake stand.
  • Glaze
  • To prepare glaze, whisk the melted butter, powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth. If desired, color half of the icing with yellow food coloring. Drizzle over the top of cake and allow to set before serving.
  • Adapted from Belle of the Kitchen

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