Sunday, March 31, 2013

Easy Lemon Poppy Pound Cake

Nom. Nom.
Lemon Poppy Seed Pound Cake. 

I have a confession, this is the 2nd time I've made this recipe.
I swear, I thought I had blogged about it before, but, Nay, my research shows that I did not.
I am sorry, because if you are a lemon-lover, you're going to really like this recipe.

Why is this the 2nd time I've made this cake in 3 months? 
Because it's been requested. And both times I have made it, multiple people tell me how much they love it. And I have a strong feeling, it will be requested many more times - Really. 

And the best part? It is soooo easy. 
You through it into a bowl, mix, then throw it into the oven (without the need to consistently "babysit" the cake), and pull it out oven the oven to cool. 
Heat up the frosting a tad, pour on cake, and Voila!
Easy Peasy!


I found this recipe on> Super-Moist Cake Mix Lemon Pound Cake

The original recipe doesn't include poppy seeds, but I decided to add it both times I've made it because Lemon + Poppy Seeds = Tasty! 
The cake can still be made without the poppy, but I highly recommend the poppy people! *wink*


  • 1 Duncan Hines lemon supreme cake mix
  • 1 lemon flavor instant pudding and pie filling (3.4 oz.) (I used sugar free)
  • 1 Tbs poppy seeds (Optional, but recommended)
  • 4 large eggs
  • 1 cup water
  • 1/3 cup oil (I used canola oil)
  • 1 cream cheese frosting (store-bought in jar)
  • 2 teaspoons lemon extract

1.  Preheat oven to 350°F and grease bundt pan.
2.  Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
3.  Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
4.  For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

I love the "pool of frosting" in the middle of bundt cakes...YUM!

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