Cake Mix Lemon Poppy Seed Bundt Cake
Submitted by mek519
Lemon poppy seed bundt cake uses a doctored lemon cake mix with instant pudding for a moist crumb, finished with a glossy lemon glaze. The bakery-style shortcut every home baker should know.
YIELD
16 servingsPREP
30 minCOOK
45 minREADY
75 minLemon poppy seed bundt cake is the iconic doctored cake mix. Adding a packet of instant pudding to a boxed lemon cake mix is the small move bakery cooks rely on for a tighter, moister crumb that’s miles ahead of a plain box cake. The pudding mix adds extra starch and emulsifiers that prevent dryness, and four eggs (instead of the box-suggested two or three) build a richer, custardy texture.
Poppy seeds bring the signature speckled appearance and a subtle nutty crunch. A quarter cup distributes through the entire bundt evenly. The unexpected pinch of cinnamon and nutmeg is what shifts this beyond plain lemon territory; just a hint of warm spice in the background that makes guests guess at the secret ingredient.
Greasing AND sugaring the bundt pan is a smart trick. The sugar coating creates a crackly crust on the cake’s exterior that pairs beautifully with the lemon glaze.
Pro Tips
- Use a pudding-free cake mix. If your mix already contains pudding, the texture turns gluey.
- Drizzle the glaze while the cake is warm. Warm cake absorbs the glaze partially; cool cake just gets a thin coating.
- Cool 10 minutes in the pan before inverting. Less and it falls apart; more and it sticks.
- Mini bundt pans work great. Reduce bake time to 30 to 35 minutes.
Variations
- Add 2 teaspoons of grated lemon zest to the batter for brighter citrus flavor.
- Swap lemon pudding for vanilla and add an extra teaspoon of almond extract.
- Drizzle with a cream cheese glaze instead of plain lemon for a tangier finish.
Ingredients
Directions
Put cake mix, pudding mix, cinnamon, nutmeg, poppy seed, oil and warm water in large mixing bowl.
Add eggs, one at a time, beating well after each addition.
Put in greased and sugared bundt pan and bake at 350℉ (180℃) about 45 minutes or until done.
Let cake cool in pan for 10 minutes.
Remove cake from pan, invert and immediately drizzle with glaze made by mixing together powdered sugar and enough lemon juice to make a thin glaze.
Note: Or make mini bundt cakes with mini bundt cake pans, and reduce baking time to 30 to 35 minutes or until tested skewer comes out clean.
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