This Lemon Poppy Seed Pound Cake recipe uses lemon cake mix, lemon pudding mix, and poppy seeds with a sweet glaze on top. A one bowl dessert that’s perfect for spring!

Starting with a cake mix and pudding mix, this Lemon Poppy Seed Pound Cake is incredibly easy to throw together at the last minute! Finish the cake off with the sweet glaze for a delightful dessert, or skip the glaze and this can be served for breakfast or brunch. I just can’t get enough of the bright color this time of the year!

Where can I find poppy seeds for this recipe?

Poppy seeds are found in jars along with the other spices in the baking aisle of supermarkets.

Do I make the instant pudding before adding it to the cake batter?

NO! Simple add the DRY pudding mix to the DRY cake mix and add the remaining ingredients listed in the recipe.

How to make lemon poppy seed pound cake:

Beat together the dry cake mix, dry pudding mix, eggs, water, oil, and poppy seeds. Pour into a greased Bundt pan, bake, and cool.
Whisk together the powdered sugar and milk and drizzle evenly over the cake.
It’s THAT simple!

Do I have to use a Bundt pan for this recipe?

You can make these into muffins instead by using a muffin tin – just be sure to keep an eye on them as they will bake up much quicker than in the Bundt pan.

Can Lemon Poppy Seed Pound Cake be frozen?

Yes! Wrap the cake tightly and freeze. Thaw and serve within 6 months for best flavor.

More favorite pound cake recipes:

If you liked this recipe for Lemon Poppy Seed Pound Cake, leave a rating and a comment below this post!