Lemon Poppy-Seed Bundt Cake

Lemon Poppy-Seed Bundt Cake
Servings: 12 Prep 10 mins Chill 1 hr Bake 350°F 45 mins


  • 1 box (18.25 ounces) lemon-pudding cake mix
  • 1 1/4 cups sour cream
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1/3 cup poppy seeds
  • 1/2 container (16 ounces) prepared lemon frosting, about 3/4 cup

Make It

1. Heat oven to 350 degrees F. Coat 12-cup bundt pan with nonstick cooking spray.

2. In large bowl, mix cake mix, 1 cup of the sour cream, eggs, vegetable oil and water on low speed until moistened. Scrape down sides of bowl. Increase speed to high and beat 2 minutes. Add poppy seeds and beat until just evenly distributed. Pour batter into prepared bundt pan.

3. Bake in 350 degree F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Run a small knife or spatula around edge and center of bundt to loosen cake. Turn out onto wire rack and cool completely.

4. Place frosting in medium-size bowl and microwave on high 6 to 7 seconds. Whisk in the remaining 1/4 cup of sour cream. Pour over cooled cake. Refrigerate for 1 hour to set frosting. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 345, Fat, total (g): 14, chol. (mg): 64, sat. fat (g): 6, carb. (g): 50, fiber (g): 1, pro. (g): 5, sodium (mg): 343, Percent Daily Values are based on a 2,000 calorie diet.