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Poppy seed cake piece on a white plate with lemons and eggs in the background
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5 from 1 vote

Lemon Poppy Seed Cake

This Lemon Poppy Seed Cake starts with a box lemon cake mix and is dressed up with the addition of lemon pudding mix and a delicious lemon glaze. It's light, fluffy and delicious, plus it's easy! No one will know it started with a box mix. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 269kcal
Author: Julie Evink



  • 15.25 oz lemon cake mix
  • 3.4 oz instant lemon pudding mix
  • 4 eggs
  • 1 c. water
  • 1/2 c. canola oil
  • 1/4 c. poppy seeds

Lemon Icing

  • 2 c. powdered sugar
  • 2 Tbsp lemon juice
  • 2 Tbsp water


  • Preheat oven to 350 degrees. Grease and flour 9'' x 13'' baking pan. Set aside.
  • In a mixing bowl combine cake mix, pudding mix, eggs, water and oil. Beat with mixer for 30 seconds on low. Turn mixer to medium and beat for 2 minutes. Fold in poppy seeds.
  • Transfer to prepared 9'' x 13'' baking pan. Bake for 30-35 minutes in preheated oven.
  • Cool cake completely.
  • In a small bowl mix together icing ingredients. 
  • I flipped cake out onto a platter and drizzled the icing on top, but you can also drizzle it on the cake in the pan.


Serving: 1g | Calories: 269kcal | Carbohydrates: 46g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 196mg | Potassium: 43mg | Sugar: 32g | Vitamin A: 50IU | Vitamin C: 0.6mg | Calcium: 93mg | Iron: 0.9mg