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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 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


  1. Preheat oven to 350 degrees.
  2. Generously grease and flour a bundt pan. 
  3. Mix all wet cake ingredients together with mixer until blended .
  4. Add dry ingredients, including poppy seeds, mix until all ingredients are blended well, about 1-2  minutes. 
  5. Pour into prepared pan.
  6. Bake for about 40-50 minutes, or until toothpick inserted in center of cake comes out clean. 
  7. Remove from oven and let cool for about 5 minutes, before inverting onto serving platter.
  8. Prepare icing, and frost cake when cake is completely cooled.
  9. Serve with fresh berries if desired. You may also leave the icing off and dust with powdered sugar before serving. Icing:
  10. Melt butter, add to powdered sugar, lemon juice and zest, and salt in bowl.
  11. Whisk or beat until smooth.
  12. Thin with a little milk, water or lemon juice if too thick.

Recipe Notes

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.