Glazed lemon poppy seed bundt cake
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.
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.
Here are a couple other cake recipes you might enjoy:
- Top: Better than pretty much everything chocolate cake
- Middle: Triple-layer yellow cake with fudge frosting; vanilla bean cupcakes with vanilla bean frosting
- Bottom: Homemade funfetti cake; princess doll cake; chocolate peppermint bundt cake
Printable recipe for glazed lemon poppy seed bundt cake below.
- 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
- 1 cup granulated sugar
- ¼ cup water
- 1 cup butter
- Preheat oven to 350 degrees. Grease and flour bundt pan.
- In a large mixing bowl, combine cake mix, pudding mix, fruit juice, poppy seeds, water and oil. Beat until combined.
- Add eggs one at a time, beating after each addition. Beat on medium speed 2 minutes.
- Pour mixture into bundt pan and bake for 45 minutes or until a toothpick inserted into center of cake comes out clean.
- Remove from oven; leave in pan.
- Start glaze last 10 minutes of baking.
- In a large saucepan, combine sugar, water and butter. Bring to a boil and boil 10 minutes or until sugar is completely dissolved.
- Pour over bundt cake in pan, gently pulling the sides away to allow the glaze to settle to the bottom (top) of cake.
- Let sit at least 45 minutes to an hour before turning onto serving platter. Enjoy warm or let cool.
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