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Lemon-Poppy Seed Cake

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  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 16
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The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.
Updated May 2, 2024
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  • 1
    Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • 2
    Make cake batter as directed on box—except stir poppy seed into batter. Pour into pan.
  • 3
    Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
  • 4
    In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Each poppy seed measures less than 1/16 inch in diameter. It takes about 900,000 of them to make 1 pound!
  • tip 2
    Fluted tube cake pans can be a challenge to grease. Try this: Place a dab of shortening on the outside of a small plastic sandwich bag. Slip the bag on your hand, and rub shortening on the inside of the pan. Repeat with more shortening until every nook and cranny is greased. Give the inside of the pan a good dusting with flour, shake the excess from the pan, and your baked cake will slip right out!
  • tip 3
    If cake does not easily release from the pan, tip it back over and let sit a few minutes longer. Use a long thin spatula to help loosen sides and help it release. (Don’t forget to loosen around the center tube too!) Tip it over and give it several hard raps on the bottom of the pan to help it release. If it still doesn’t come out, you can pop it back in the oven for a few minutes then try again.


Nutrition Facts are not available for this recipe
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