Easy Lemon Poppy Seed Cake

lemon poppy seed cake

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This Easy Lemon Poppy Seed Cake recipe is moist and light with a perfect amount of lemon flavor and it’s so delicious, it never lasts long!


  • 1 package (16 oz) pound cake
  • 1/2 cup sour cream
  • 1/2 cup water
  • 2 eggs
  • 4 teaspoons Lemon Extract
  • 2 tablespoons poppy seeds
  • For the glaze:
  • 1.5 cups confectioner’s sugar
  • 1 tablespoon water
  • 1/2 teaspoon Lemon Extract


  1. Preheat the oven to 350º.
  2. Add the cake mix, sour cream, water, eggs, and lemon extract to a large bowl. Beat on low speed until moistened, then beat on medium for 3 minutes. Stir in the poppy seeds.
  3. Pour into a greased and floured bundt pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in the pan for 10 minutes, then turn the cake onto a wire rack and cool completely.
  4. For the glaze, mix the 1/2 tsp lemon extract with the confectioner’s sugar and water. If it’s too thick, add 1-3 more tbsp of water until lit’s smooth and the right consistency. Drizzle over the bundt cake.