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Lemon Poppy Seed Poke Cake

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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Betty Crocker™ Super Moist™ lemon cake mix, combined with a generous amount of poppy seed, is moistened with a bright, lemon-flavored syrup for this new twist on a classic muffin.
Updated Sep 20, 2016
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Lemon Syrup

  • 1/3 cup sugar
  • 1/4 cup freshly squeezed lemon juice


  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 teaspoon grated lemon peel


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • 3
    Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside.
  • 4
    Cool cake on cooling rack 5 minutes, then poke holes in top of cake with fork or toothpick every 1/2 inch. Drizzle lemon syrup over cake. Cool completely on cooling rack, about 1 hour.
  • 5
    Spread frosting evenly on top of cake. Sprinkle with lemon peel.

Tips from the Betty Crocker Kitchens

  • tip 1
    This cake also works well with other citrus flavors like orange and lime. Have fun experimenting!
  • tip 2
    Raspberries make a lovely garnish for this poke cake. Just include a few on each plate as you’re serving.


Nutrition Facts are not available for this recipe
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