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Cake Mix Lemon Poppy Seed Bundt Cake

 
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Lemon Poppy Seed Bundt Cake recipe

Yield

16

servings

Prep

30

min

Cook

45

min

Ready

75

min

Trans-fat Free
 

Ingredients

Cake
1 package cake mix, lemon
without pudding
1 package instant pudding mix
lemon or vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
*
¼ cup poppy seed
*
½ cup vegetable oil
1 cup water
warm
4 large eggs
Glaze
1 cup powdered sugar
lemon juice
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 74845% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 577mg 24%
Total Carbohydrate 33g 33%
Dietary Fiber 0g 1%
Sugars g
Protein 16g
Vitamin A 5% Vitamin C 0%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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