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
  • 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
  1. Soak the poppy seeds in the water in a small bowl for 25-30 minutes.
  2. Preheat oven to 350 degrees. Grease the inside of a bundt cake pan very well and set aside.
  3. 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.
  4. 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.
  5. Cool completely on a wire rack, then turn pan upside down and gently ease the cake out onto a serving platter or cake stand.
  1. 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.
Recipe Notes

Adapted from Belle of the Kitchen


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