Fantastic Lemon Poppy Seed Bundt Cake
Recipe: #21894
November 26, 2015
Categories: Desserts, Cakes, Tube/Bundt, Lemon, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, July 4th Labor Day, Mothers Day, Potluck, Thanksgiving, Oven Bake, Vegetarian, Pudding Mix, Cake Mix, Flour, more
"A wonderful cake I made recently, okay so it's make with a cake mix, for those of you that think it's a sin to use a cake mix to make a cake please move on to another recipe. Adapted from AllRecipes"
Ingredients
Nutritional
- Serving Size: 1 (135.5 g)
- Calories 447
- Total Fat - 20.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 83.3 mg
- Sodium - 482.4 mg
- Total Carbohydrate - 62.1 g
- Dietary Fiber - 2.1 g
- Sugars - 11.6 g
- Protein - 6.4 g
- Calcium - 120.9 mg
- Iron - 1.7 mg
- Vitamin C - 15 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Step 2
In a large bowl, stir together cake mix, sugar, pudding mix and lemon zest. Using your fingers, crumble the dried tarragon into a fine powder and mix with the cake mixture.
Step 3
Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl then continue beating another 3 minutes on medium speed. Mix in poppy seeds. Pour batter into prepared pan.
Step 4
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Dust with powdered sugar.
Tips
- 10 inch bundt pan