Lemon Poppyseed Cake

At our house, this Lemon Poppyseed Cake is a favorite celebration cake. The bright lemony flavor pairs perfectly with a rich and creamy frosting, and it's so easy. I use a cake mix and pudding mix to make it, so it's soft, moist, and absolutely delicious.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 284kcal

Ingredients

1 box lemon cake mix just the dry mix
3.4 oz instant lemon pudding just the packet
4 eggs
3/4 cup water
3/4 cup oil
1 tablespoon poppy seeds

Frosting

2 ounces cream cheese softened
2 tablespoons butter softened
1/4 cup powdered sugar
1/2 teaspoon milk
1 lemon, zested and juiced

Instructions

Preheat oven to 350; grease 9×13 metal pan.
Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
Pour in greased pan.
Place in oven and bake 30-35 minutes or until the cake is set and is pulling away from the edges.
While cake cools completely, make frosting. I like using a cream chese frosting.
Beat together cream cheese and butter until smooth. Add powdered sugar and continue beating until combined. Add lemon zest and juice, and add some milk if needed by 1/2 teaspoonfuls until it reaches your desired consistency.
Frost cake once cooled and enjoy!

Notes

If you're a frosting lover, feel free to double the frosting! (The frosting pictured is the amount used in the recipe)

Nutrition