Lemon Poppy Seed Bundt Cake

My oldest daughter, who is almost 12, decided she wanted to start helping me behind the scenes here with this blog of mine.  I thought…why not?!  She is a pretty good little baker and really enjoys it (all except for the cleaning up part).  So we decided that I would pay her a small fee each time she baked something that I could share here with you.  Her first gig?…this Lemon Poppy Seed Bundt Cake.


She did a great job…and I made cleaning up after part of the “job”!  The cake tastes great and the best part is that I didn’t have to make it or clean up afterwards…and she is learning some great skills!


Good thing I have three girls…a momma could get used to this.  I wonder how long it is going to last?!

Anyways, this cake is perfect for an after dinner snack or to serve up for the next bridal or baby shower you have.  It comes out really pretty, especially with a nice thin coating of icing (powdered) sugar.


Lemon Poppy Seed Bundt Cake

1 yellow cake mix

4 eggs

1/2 cup water

1/2 cup melted butter

1 small box of Vanilla Pudding mix (just the powder)

1 cup sour cream

1 tsp. lemon extract or rum flavoring

1 tbsp. poppy seeds

Directions:  Preheat oven to 350 degrees.  Beat the eggs in a mixer.  Add the water, cake mix and butter and mix together.  Add the rest of the ingredients and mix for 5 minutes.  Pour into a greased and floured Bundt pan.  Bake for 40-45 minutes in a 350 degree oven or until a toothpick inserted in the middle comes out clean.  Leave in pan until cooled before turning out onto a plate.  Sprinkle with powdered sugar.


We found poppy seeds in our local grocery store in the spice section in case some of you have a hard time finding them.

But remember…if you have a job interview, you might want to hold off eating this poppy seed cake until after.  (Random Elaine Benes reference from Seinfeld) ;)


Lemon Poppy Seed Bread

My family loves when I whip up a simple quick and easy bread recipe.  We have been trying to eat a more Paleo Lifestyle here due to my personal food allergies and the family has been missing some of their old favorites.  So I thought it was time to whip up one of our family’s favorite… Lemon Poppy Seed Bread.

lemon-poppy-seed-muffins theidearoom.net

{click here to pin this recipe}

This recipe never disappoints.  And the Lemon Glaze gives it an extra lemony zing.  The weather here has been amazing and the promise of summer is finally here, and lemony desserts scream summer.

lemon-poppy-seed-muffins theidearoom.net

If you are heading to a Memorial Day Barbeque, this Lemon Poppy Seed Bread could be the perfect addition to your table.  Or serve it up for a June Bride at her Bridal shower.

lemon-poppy-seed-bread-recipe theidearoom.net


Lemon Poppy Seed Bread

Cook Time: PT55 minutesH

2 9x5 loaf pans or 8 mini loaf pans


  • 3 cups flour
  • 2 1/2 cups sugar
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 3 eggs
  • 1 1/2 cups milk
  • 1 cup plus 1 Tbsp. vegetable oil
  • 2 Tbsp. poppy seeds
  • 1 1/2 Tbsp. lemon juice
  • 1 1/2 tsp. vanilla extract
  • lemon zest (optional)
  • 1 1/2 tsp. almond extract
  • Lemon Glaze
  • 1/4 cup orange juice
  • 3/4 cup powdered sugar
  • 1/2 tsp. almond extract
  • 1/4 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1/2 tsp vegetable oil


  1. Preheat oven to 350 degrees. Grease two large loaf pans (9x5) and set aside.
  2. Place all ingredients in a bowl and mix with an electric beater for 2 minutes. Pour into pans and bake for 55 minutes or until a toothpick inserted into the middle of the bread comes out clean.
  3. Let bread cool completely. While cooling make the lemon glaze.
  4. Drizzle lemon glaze over the top and sides of the Lemon Bread.
  5. Keeps up to one week in air tight container.

lemon-poppy-seed-bread-recipe theidearoom.net


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