*This post has been updated, originally posted in 2010*
Simple Lemon Almond Poppy Seed Cake has been in my recipe files for years. Too many to count. I’ve been married 36 years now, and I’ve been making it most of those years! Before you judge me for using a box mix (haha) read the rest of this post! I’ve never steered you wrong yet, have I?
Boxed Cake Mix
Simple Lemon Almond Poppy Seed Cake
Fresh Lemon Icing
The icing on this Simple Lemon Almond Poppy Seed Cake takes this dessert to the next level. The cake would be totally fine on it’s own, but what’s better than cake topped with a tart and smooth icing? I love that this icing has fresh lemon juice and zest in it. It pairs perfectly with the almond flavor of the cake. The fresh lemon juice in the icing is just the right amount.
You’ll just need a little butter, powdered sugar, lemon juice and zest, and a tiny bit of salt to bring this icing together. Easy as that. If the icing is too thick for you, just add a tiny bit of milk to thin it out. Spread it over the cake and then enjoy a slice all to yourself. Mmmmm! The platter below is Simple Lemon Almond Poppyseed Cake and Foolproof Chocolate Bundt Cake with Fudge Frosting; another cake made with a mix . It’s a super easy and delicious cakes well. I often make the two cakes at the same time, then frost, slice and serve side by side on a platter! This one’s for you Marge!
Here are a couple other cake mix recipes you will love! Nan’s Coconut Cake and Funfetti Birthday Cake.
Lemon Almond Poppy Seed Cake with Fresh Lemon Icing
Ingredients
- 4 eggs beaten
- 1/2 cup vegetable oil
- 2 tablespoons almond extract
- 1 cup water
- 2 tablespoons poppy seeds
- 1 package lemon cake mix, I like Duncan Hines
- 1 small 3.4 oz instant vanilla pudding
Icing Ingredients:
- 2 cups powdered sugar
- Juice from 1-2 lemons, about 1/4 cup juice
- zest from lemons
- dash salt
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees.
- Generously grease and flour a bundt pan.
- Mix all wet cake ingredients together with mixer until blended .
- Add dry ingredients, including poppy seeds, mix until all ingredients are blended well, about 1-2 minutes.
- Pour into prepared pan.
- Bake for about 40-50 minutes, or until toothpick inserted in center of cake comes out clean.
- Remove from oven and let cool for about 5 minutes, before inverting onto serving platter.
- Prepare icing, and frost cake when cake is completely cooled.
- Serve with fresh berries if desired. You may also leave the icing off and dust with powdered sugar before serving. Icing:
- Melt butter, add to powdered sugar, lemon juice and zest, and salt in bowl.
- Whisk or beat until smooth.
- Thin with a little milk, water or lemon juice if too thick.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Marie Tan
I love how this is so easy to make and with a fresh taste of lemon. It’s a quick go to for me when I have to bring dessert, especially during spring and summer!
Annie Oaks
I love how this bread tastes and especially that I can make it without messing it up!
Lauren
I was on the search for a great recipe and was sooooooo craving this pregnant, now I’m seeing the picture and my mouth is watering again. It’s so good and so easy, thank you!
Kaylie Paulson
It’s so easy and yummy! My daughter requested I make this for her baptism coming up next month 🤍🍋
Marriah
This cake looks so good! I just have one question, would it convert well to be baked in a normal round 6 or 8 inch cake? I thinking of using it as a wedding cake, top layer. What do you think Si?
Geri
You had me at lemon and so pretty
Madison
Made this for a birthday and it was a complete hit! There was not a crumb left which meant everyone loved it just as much as I did! It was easy, beautiful, and delicious! Can’t wait for a reason to use this recipe again! Thanks for sharing!
Margaret Goodfellow
I have a question about the recipe. In the ingredients it says 1 small 3.4 oz instant vanilla _ pudding icing ingredients. this puddingicing ingredients, is this part of the icing or part of the cake. Not sure.
Si Foster
Hi Margaret, thank you for pointing that out, I will fix it on the recipe. The vanilla pudding mix is a part of the cake.
xo
Si
Emily Johnson
Wanting to try this out for neighbor gifts in small mini cakes- Has anyone tried it? Any recommendations?
karen
Made this tonight for our ward picnic. It was inhaled! Great recipe. I only had less than a tablespoon of almond extract left but it was still almond-y enough! Thank you!! Love having back-pocket recipes like this winner!
Si Foster
You’re very welcome Karen, this is such a great recipe to make for big crowds. I hardly ever have leftovers! Thanks for sharing and for reading ABK,
xo
Si
Fool Proof Chocolate Bundt Cake with Fudge Frosting – A Bountiful Kitchen
[…] and it is one of my three box mix approved recipes. Number one was Spinach Herb Twists. Dos: Simple Lemon Almond Poppy Seed Cake. This recipe is big number three. After this, I only have one more box mix approved recipe to share […]
Candace
I made this for my son’s 5th birthday, his request, and it turned out wonderful. The cake seemed a little dense at first but after we cut into it we discovered a light, fluffy and perfectly lemony flavored cake. It was a hit foe the whole family, even our 1 year old. Thank you ABK for sharing your wonderful recipes.
abountifulkitchen
Candace,
So glad you loved the cake! This has been a favorite of ours for years as well! Happy baking and thanks for reading ABK!
Si
Tubs
Made this last week. Perfect recipe! Has stayed moist for a week. I would make no changes except that I would go easier on the lemon juice in my icing next time since my icing was thin but I didn't want to add anymore sugar. Still tasted incredible!
Lis
oh.my.gosh.
Saw this when you posted it and instantly wanted to make it.. but like someone up there, I guess the thought of buying poppyseeds intimidated me. I finally made this tonight at my sister's and oh.my.gosh. it was *divine* Some of their relatives from out of state were staying over and they said it was amazing and just fantastic."The best cake I've ever had" I agree. I'll post all about it tomorrow on my blog. Of course I took pics;) Thanks for the recipe!
linda
Si, I made this yesterday for our Easter dessert-everyone LOVED it!
I was surprised there was so much almond extract in it, but I guess that's one of the things that made it SO good!
Rhandi
I am always skeptical of any recipe with a boxed cake as well, but like you I have a few that I love. This sounds great and it's "doctored up" nicely. I think I am going to have to give it a try! Great blog- I just joined Utah Hive and found you.
Carrian
I looooooove lemon poppyseed cake!
The Sugar Queen
I just happened upon your blog, from the Key Ingredient Blogroll, posted on another blog, and your blog is awesome! I will be back, for sure!
jen
Si!!
My sister Sarah told me about your blog, it is so darling. Thank you for sharing your talent with us. I am so excited to cook your food. Thank you thank you!! I have missed seeing you since I moved!
Jenny Rigby Peterson
Leslie
I saw this recipe and made it yesterday…. Everyone loved it. Thank you so much. It was a great cake! I am not a huge lemon person, so next time I think I'll just use a vanilla icing, but the cake is just divine!!!! So springy and refreshing especially with the berries!
Jules
I cannot wait to try this. Lemon poppy seed is my sons favorite flavor, and the addition of almond will add a nice light flavor-thank you!
Jules
alittlebiteoflife.net
Si
Amazing what recipes bring so many comments!
Tiffany and Mel, I'm not sure why you didn't have enough frosting for the whole cake? Last time I made this, I used the juice from two lemons, but other times I have just used juice from one…I always thin it a bit with milk, if I need to as well (I'll add this adjustment) . It's not a thick layer of icing, as you can see. You should have had more than enough to frost the top. hmmm. Maybe too many tastings before frosting?? 🙂
Kimi
You know how I like the lemon! This is one of the few times when you tell me the recipe is simple and then it ACTUALLY IS.
I may even try it. I'm not so sure about purchasing poppy seeds, though. I'm scared. Yeah, I don't know why, just am.
My grandma's name is Marge. Yes, it's a great name.
Amy
Lemon in breads and pastries always give me that refreshing boost! I'd love to try this one
linda
This cake reminds me of Springtime! I'll be making it SOON!
browniemom
K ~ definately going to try this one. I love cooking from boxes:)
Tiffany
Melanie and I made this today. We loved the cake, but have a question about the frosting. We only used one lemon and it was too sugary, would the juice of two lemons have made the difference? Also, it didn't cover the whole cake? Oh well. We still ate two pieces each… Thanks for the recipe. Definitely a keeper!
Jana
This is the exact recipe for Poppy-seed Cake my mom always makes. It turns out so moist and delicious every time. We never put icing on it as we like it just as well without!