Lemon Poppy Seed Cake Recipe

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Lemon Poppy Seed Cake
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  • 1 package lemon cake mix (regular size)
  • 1 package (3.4 oz) instant lemon pudding mix
  • 3/4 cup warm water
  • 1/2 cup canola oil
  • 4 eggs
  • 1/3 cup poppy seeds
  • 1/2 cup confectioners' sugar
  • additional confectioners' sugar , optional


  1. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 12-cup fluted tube pan.
  2. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before inverting onto a serving plate.
  3. Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired. Yield: 12-16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 247.08 Kcal (1034 kJ)
Calories from fat 123.41 Kcal
% Daily Value*
Total Fat 13.71g 21%
Cholesterol 54.56mg 18%
Sodium 103.36mg 4%
Potassium 76.63mg 2%
Total Carbs 28.71g 10%
Sugars 9.78g 39%
Dietary Fiber 0.77g 3%
Protein 3.17g 6%
Iron 1.1mg 6%
Calcium 70.3mg 7%
Amount Per 100 g
Calories 329.52 Kcal (1380 kJ)
Calories from fat 164.59 Kcal
% Daily Value*
Total Fat 18.29g 21%
Cholesterol 72.77mg 18%
Sodium 137.85mg 4%
Potassium 102.2mg 2%
Total Carbs 38.29g 10%
Sugars 13.04g 39%
Dietary Fiber 1.03g 3%
Protein 4.23g 6%
Vitamin C 0.1mg 0%
Iron 1.4mg 6%
Calcium 93.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
  • 7

Good Points

  • saturated fat free,
  • low sodium

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