Fantastic Lemon Poppy Seed Bundt Cake
Created by Bethany on November 26, 2015
- Servings: 10-12
- Prep Time: 10m
- Cook Time: 35m
- Recipe #21894
Ingredients
- 1 package (18 1/4 ounce) yellow cake mix
- 1/3 cup granulated sugar (optional)
- 1 package (3 1/2 ounce) instant pudding mix (coconut cream flavor)
- 1 teaspoon dried tarragon
- 1 cup lemon lime soda
- Lemon zest (from 1 lemon)
- 1/3 cup fresh-squeezed lemon juice (you could use a little more)
- 4 large eggs
- 2/3 cup oil (vegetable or Canola oil)
- 1/3 cup poppy seeds
- Powdered sugar
How to Make
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Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
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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.
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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.
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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.
Nutritional Facts
- 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