The (easy) Lemon-Poppy Seed Bundt Cake

Switching it up a bit this time and sharing what I like to refer to as a "grown up" recipe, as it is not all the visually appealing to the eye. Also this recipe is on the "healthier" side. Yes, I put healthier in air quotes, why? Because I didn't frost the cake, that's the only difference. The cake is not anything free, it has a lot of lemon-y goodness, so I decided to leave out the frosting and add a glaze instead.

Another reason I left out the frosting is because I was slightly short on time. So I took another short cut and used boxed mixes, I'm not a fan of cake mixes, but this adds a packet of instant pudding and I have been wanting to try a recipe with that mix. And there was a world of difference from adding the pudding, the cake was so moist, you didn't even feel the lack of frosting!

The instant pudding not only makes the cake moist, there is the added benefit that it makes the cake seem like its made from scratch! Go ahead and fool your guests when your short on time, I'll keep your secret!

The (easy) Lemon-Poppy Seed Bundt Cake

Adapted from Bake at 350


for the cake
1 box lemon cake mix (I used Duncan Hines brand)
1 box instant lemon pudding (I used Jello brand)
3/4 cup canola oil
3/4 cup water
4 large eggs

for the glaze
1 1/2 cups of powdered sugar
a few drops of lemon juice
1-2 Tbsp milk

1. Preheat oven to 350*F and grease a bundt pan.
2. Add all cake ingredients to a mixing bowl and beat until mixed well.

3. Bake for 45-55 mins, in the middle rack of the oven.
4. Allow the cake to cool in the pan on a wire rack for about 10 mins.
5. While the cake is cooling, mix up the glaze, making sure not to think it out too much.
6. Turn the cake onto a serving dish and pour the glaze onto it.



  1. looks yummy... need to try this.. :-)

    1. you should try it! Yes with the help of the boxed mix it was really easy to make!


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