Lemon poppy seed cake
Lemon poppy seed cake is a classic treat that combines bright citrus flavor with a subtle nutty crunch. Moist, fluffy, and drizzled with a tangy lemon glaze, it’s the kind of dessert that feels light, refreshing, and perfect for any occasion. Whether you’re serving it for brunch, a casual gathering, or just with your afternoon coffee, this easy-to-make cake is always a crowd-pleaser.
Servings 12 People
Ingredients
Cake ingredients
- 1 box lemon cake mix
- 1 box lemon instant pudding 99g
- 2 tbsp poppy seeds
- 3 eggs
- 1/2 cup vegetable oil
- 1 1/4 cups room temperature water
Lemon Glaze:
- Juice of a small lemon about 3 tbsp
- 1 cup powdered sugar
Instructions
- In a bowl, whisk together the eggs, vegetable oil, and lemon instant pudding.
- Add the lemon cake mix, poppy seeds, and water. Mix until well combined.
- Grease a baking pan of your choice and lightly dust it with flour.
- Pour the batter into the prepared pan.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- Meanwhile, make the glaze by mixing the powdered sugar and lemon juice until smooth.
- Flip the cake onto a serving plate and pour the lemon glaze over the top.
Notes
- Make sure the eggs and water are at room temperature for smoother mixing and better texture.
- Don’t overmix the batter—mix just until everything is combined to keep the cake light and fluffy.
- For extra lemon flavor, add 1 tsp of lemon zest to the batter.
- You can use a bundt pan, loaf pan, square pan, or even a muffin tin—just adjust the baking time accordingly.
- Let the cake cool completely before glazing so the glaze doesn’t melt and run off.
- This cake stays moist for several days and tastes even better the next day!