Preheat oven to 350 degrees F and generously coat a bundt pan with cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, applesauce, poppy seeds, 1/2 cup lemon juice and water and mix well with a spoon. Pour into the prepared pan and bake in preheated oven for 45 minutes.
Let cool 5 minutes, loosen sides with a butter knife and invert pan onto a serving plate to remove from pan.
While cake is cooling, make the glaze. Combine the powdered sugar and 2 tbsp lemon juice (or milk) in a medium bowl and stir until smooth. When cake has completely cooled, drizzle the glaze over top of the cake. Serve immediately!
- Increase the lemon flavor in Lemon Poppyseed Cake by replacing yellow cake mix with a lemon variety. You can also replace the vanilla pudding mix with lemon flavored pudding mix.
- Bake time may vary by 5 minutes depending on your oven, so start checking at the 40-minute mark.
- To dress up the cake even more, sprinkle lemon zest over the glaze before serving.
- One of the perks of this recipe is that you don't need to get out a mixer. If you prefer to use a mixer, use the paddle attachment and mix until just moist and combined.
Calories: 217kcal | Carbohydrates: 43g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 361mg | Potassium: 70mg | Fiber: 1g | Sugar: 26g | Vitamin A: 79IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 1mg
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