Bundt cakes make an impressive presentation. They really deliver on the wow factor. But if you thought whipping one up was reserved for pastry chefs or experienced home bakers, then you have to try this Lemon Poppy Seed Bundt Cake recipe. It’s a cinch to bake with cake mix. And we have a few delicious upgrades that make it extra-special.
Lemon curd is a silky tart-sweet topping. We beat it into the mix along with the other ingredients called for on the box. The velvety smooth spread ensures that the cake turns out moist and tender. Then add lemon juice and zest for citrusy flavor. Fresh thyme pairs perfectly with lemon. It adds a surprising savory note that takes the cake (pun intended) over the top. And our quick-prep glaze really makes it shine! Give it a try. Then let us know – what’s your favorite way to jazz up cake mix?
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (15.25 oz.) pkg. golden butter cake mix
- 3 eggs
- 1/2 cup milk
- 1/3 cup butter, at room temp.
- 1/4 cup lemon curd
- 2 Tbs. poppy seeds
- 2 tsp. chopped fresh thyme
- 1 tsp. grated lemon zest
- 4 tsp. lemon juice
- 1 cup confectioners' sugar
- 2 Tbs. heavy cream
- 1 tsp. light corn syrup
Instructions
PrintHeat 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 until toothpick inserted into center comes out clean, about 1 hr. Cool 15 min. Transfer to rack; cool.
In bowl, stir together remaining ingredients until smooth. Drizzle over cake. Garnish as desired.
Nutrition
- Calories: 350
- Fat: 14 gram
- Saturated Fat: 7 gram
- Protein: 4 gram
- Carbohydrate: 51 gram
- Fiber: 1 gram
- Cholesterol: 76 mg
- Sugar: 34 gram
- Sodium: 384 mg
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