Lemon Poppy Seed Bundt Cake

This impressive cake is a snap to toss together, thanks to convenient boxed cake mix and prepared lemon curd.


16 - 16 serving

Total Time

Prep Time

Cook Time


  • 1 (15.25 oz.) pkg. golden butter cake mix
  • 3 eggs
  • 1/2 c. milk
  • 1/3 c. butter at room temp.
  • 1/4 c. lemon curd
  • 2 tbsp. poppy seeds
  • 2 tsp. chopped fresh thyme
  • 1 tsp. grated lemon zest
  • 4 tsp. lemon juice
  • 1 c. confectioners’ sugar
  • 2 tbsp. heavy cream
  • 1 tsp. light corn syrup


Heat oven to 350°F. Grease and flour 12-cup bundt pan. With mixer on low speed, beat first 8 ingredients and 2 tsp. lemon juice 30 sec.; on medium-high, beat 2 min. Pour batter into pan. Bake 1 hr. or until toothpick inserted into center comes out clean. Cool 15 min. Transfer to rack; cool.

In bowl, mix remaining ingredients. Drizzle over cake. Garnish as desired.

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