A slice of lemon poppy seed pound cake on a white plate with the cake in the background

Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake recipe with lemon cake mix, lemon pudding mix, poppy seeds, and a glaze topping.
Course Dessert
Cuisine American
Keyword lemon poppy seed pound cake recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 315kcal
Author Kelly Miller


  • 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