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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 minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 12 servings
Calories 315kcal
- 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