Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Pound Cake recipe with lemon cake mix, lemon pudding mix, poppy seeds, and a glaze topping.
Servings 12 servings
- 15.25 oz box lemon cake mix dry
- 3.4 oz box instant lemon pudding mix dry
- 4 eggs
- 1 cup water
- 1/2 cup oil
- 1/4 cup poppy seeds
- 1 cup powdered sugar
- 1-2 tbsp milk
In a large mixing bowl, beat together cake mix, pudding mix, eggs, water, oil, and poppy seeds until well blended.
Pour into a well greased Bundt pan.
Bake at 350 degrees for 25 - 35 minutes or until a cake tester comes out clean.
Invert cake onto a wire rack and cool completely.
In a small bowl, whisk together powdered sugar and milk for a glaze consistency.
Drizzle over cooled cake.
Allow glaze to set before slicing and serving.
Calories: 315kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 326mg | Potassium: 52mg | Sugar: 25g | Vitamin A: 80IU | Calcium: 116mg | Iron: 1.2mg