A slice of lemon poppy seed Bundt cake with white icing on a plate, garnished with lemon zest and a flower.

Lemon and Poppy Seed Cake

Name: Lemon and Poppy Seed Cake
Total time: 45 min
Yield: 2
Ingredients: 1 box Betty Crocker™ Zesty Lemon Cake Mix; 3 medium free range eggs; 180 ml water (5½ tbsp); 90 ml vegetable oil (3 tbsp); 15 g poppy seeds; Vanilla Buttercream Style Icing; 10 ml water (for the glaze) (2 tsp); Grated zest of one lemon

45 Minutes Total

2 Servings

Light, moist and perfectly fluffy, this delightful Lemon and Poppy Seed cake will transport you to cake heaven with just a single bite!

Ingredient List

Cake

1 box Betty Crocker™ Zesty Lemon Cake Mix
3 medium free range eggs
180 ml water (5½ tbsp)
90 ml vegetable oil (3 tbsp)
15 g poppy seeds

Icing

Vanilla Buttercream Style Icing
10 ml water (for the glaze) (2 tsp)

Decoration

Grated zest of one lemon

Preparation

Preheat your oven to 160°C (140°C for fan assisted ovens) / Gas Mark 3.
Mix the eggs, oil, water, poppy seeds and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
Pour the mixture evenly into two greased loaf tins.
Bake in the centre of the oven for 35-40 minutes or until a rounded knife inserted into the centre of the cake comes out clean, then cool on a cooling rack.
Mix the glaze mix and water together until blended. Drizzle over the cakes with flair and finish with a sprinkle of lemon zest. Then say hello to happiness – your sunny lemon cake is ready to eat…Simply divine!