*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!
Lemon Almond Poppy Seed Cake with Fresh Lemon Icing
- 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 puddingIcing ingredients:
- 2 cups powdered sugar
- Juice from 1-2 lemons about 1/4 cup juice
- zest from lemons
- dash salt
- 2 tablespoons melted butter
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.
I use 1-2 lemons depending on the amount of juice extracted and the size of the lemon. You will need about 1/4 cup lemon juice to make the icing spreadable. If using one lemon, only take the zest from one lemon as well. If you want to thin the icing a bit, you may use a little milk.