Lemon Poppy Seed Cake
📜 Collection: JC | ✍️ Attribution: Mae Enders / Linda Coleman | 📂 Category: Desserts An easy and moist Bundt cake made with a yellow cake mix, lemon pudding, and poppy seeds. Developed by Mae Enders and Linda Coleman.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 45 mins | 20 mins | 1 Bundt cake (12-16 servings) |
🔪 Key Equipment
- Bundt pan
- Large bowl
- Electric mixer
- Wire rack
- Wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | Duncan Hines Yellow Cake Mix | Dry |
| 1 small package | Lemon Pudding | Instant mix, dry |
| 4 | Eggs | Large |
| 1/2 cup | Vegetable Oil | Standard |
| 1 cup | Water | Hot |
| 1/4 cup | Poppy Seeds | Whole |
Instructions
Step 1: Prep and Mix
- Preheat oven to 350°F. Generously grease and flour a Bundt pan.
- In a large bowl, combine the 1 package Duncan Hines Yellow Cake Mix, 1 small package lemon pudding mix, 4 eggs, 1/2 cup vegetable oil, and 1 cup hot water.
- Using an electric mixer, beat the mixture on medium speed for 3 minutes until smooth.
- Stir in the 1/4 cup poppy seeds until evenly distributed.
Step 2: Bake and Cool
- Pour the batter into the prepared Bundt pan.
- Bake for 45 minutes, or until a wooden skewer inserted near the center comes out clean and fragrant.
- Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to 5 days.
Original Recipe Scan
