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Glazed lemon poppy seed bundt cake

2013 April 23
by Emily Hill

When Lauren request this glazed lemon poppy seed bundt cake for her birthday this year, I couldn’t say no. This is one of the most decadent poppy seed cake recipes EVER. It’s a good thing I make it only once a year or so; it probably has your yearly requirement for butter and sugar in one slice.


Glazed lemon poppy seed bundt cake

The only step I find a bit tricky in this lemon poppy seed bundt cake is boiling the sugar glaze. I either do it too long or not long enough. You want the sugar crystals completely dissolved, so keep a close eye on it as it boils.


Glazed lemon poppy seed bundt cake

Here are a couple other cake recipes you might enjoy:


Cake recipes | isthisREALLYmylife.com


Printable recipe for glazed lemon poppy seed bundt cake below.

Glazed Lemon Poppy Seed Bundt Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Super decadent lemon poppy seed bundt cake with a boiled sugar glaze.
Ingredients
Cake
  • 1 box yellow cake mix with pudding
  • 1 large (or 2 small) package instant vanilla pudding mix
  • ½ cup fruit juice
  • 1 T poppy seeds
  • ½ cup water
  • ½ cup oil
  • 4 eggs
Glaze
  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup butter
Instructions
Cake
  1. Preheat oven to 350 degrees. Grease and flour bundt pan.
  2. In a large mixing bowl, combine cake mix, pudding mix, fruit juice, poppy seeds, water and oil. Beat until combined.
  3. Add eggs one at a time, beating after each addition. Beat on medium speed 2 minutes.
  4. Pour mixture into bundt pan and bake for 45 minutes or until a toothpick inserted into center of cake comes out clean.
  5. Remove from oven; leave in pan.
Glaze
  1. Start glaze last 10 minutes of baking.
  2. In a large saucepan, combine sugar, water and butter. Bring to a boil and boil 10 minutes or until sugar is completely dissolved.
  3. Pour over bundt cake in pan, gently pulling the sides away to allow the glaze to settle to the bottom (top) of cake.
  4. Let sit at least 45 minutes to an hour before turning onto serving platter. Enjoy warm or let cool.


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9 Responses Post a comment
  1. April 23, 2013

    More lemon! More lemon! More lemon. Love.
    Heidi @foodiecrush´s deep thought ~ Cheers! Pippa Gets Married (Video)My Profile

    [Reply]

    Emily Hill Reply:

    You could probably up the ante with some lemon extract or zest in the glaze too. ;)
    Emily Hill´s deep thought ~ Old-fashioned iced oatmeal cookiesMy Profile

    [Reply]

  2. April 29, 2013

    I’m a total fool for lemon poppyseed anything! LOVE this!
    ashley – baker by nature´s deep thought ~ Vegan Mango Mint FrostyMy Profile

    [Reply]

    Emily Hill Reply:

    Me too! Hope you enjoy this recipe. :)

    [Reply]

  3. May 1, 2013

    I love it!! One of my all time faves
    carrian´s deep thought ~ Cinco De Mayo Recipe IdeasMy Profile

    [Reply]

    Emily Hill Reply:

    I don’t love lemon but I’ll eat a huge slice of this baby!
    Emily Hill´s deep thought ~ Peanut butter chocolate chunk cookiesMy Profile

    [Reply]

  4. Dianna Svoboda permalink
    May 19, 2013

    This recipe looks great, but I don’t know what kind of fruit juice you use? Can someone answer this for me? Thanks

    [Reply]

    Emily Hill Reply:

    You can use just about any kind of fruit juice. I prefer orange juice, apple juice or pineapple juice.
    Emily Hill´s deep thought ~ Funfetti cupcakes with vanilla bean frostingMy Profile

    [Reply]

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