Fantastic Lemon Poppy Seed Bundt Cake

10m
Prep Time
35m
Cook Time
45m
Ready In


"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"

Original is 10-12 servings

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

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