Lemon Poppy Seed Cake + Icing How-to 

2 mins read
lemon poppyseed icing how to

Ever come across a recipe that is so simple, and even though it’s not from scratch, you know it’s a keeper. Especially for when you need something quick, but also need it to be a bit extra special.  This lemon poppy seed cake is that type of recipe. I had never baked a box cake mixed with pudding before, but the addition of the vanilla pudding in this recipe, plus the poppy seeds makes for a really special treat.

Lemon Poppy Seed Lemon Cake + Icing Video

This recipe is adapted from the back of Watkins’ Pure Lemon Extract box. It’s true. Such a good recipe! The original cake asks for lemon zest, which is nice, and maybe good for a casual loaf cake, but I like to leave it out for fancier cakes. Yields 2 – 9 inch cakes. As an option, for this cake I add one more layer, stealing a layer from our Lemon Wedge Cake recipe from last week.

1 box of super moist white cake mix (18.25 oz. or 517 g)
1 package of instant vanilla pudding (3.4 oz. or 96 g)
1 cup water
1/2 cup of vegetable oil
3 eggs
1//4 cup poppyseeds
1 tablespoon (15 ml) pure lemon extract
(Optional) plus one layer of Lemon Wedge Cake (see recipe here).

Mix all of the ingredients (see, so simple) in a large bowl for two minutes or until blended. Pour into greased and floured cake pans. Bake at 350 degrees F. for 40 minutes or until a toothpick inserted comes out clean. Cool in pans for about 20 minutes before removing them. Set Aside.

(Check out the Swiss meringue buttercream recipe below).

Jan Halvarson

Jan founded Poppytalk in 2005 while a student at Emily Carr Institute of Art and Design (now ECU) to catalogue inspiration from typography to interior design. Since then she’s collaborated with Target (creating a limited edition glamping collection), a wallpaper collection with Milton & King, as well has written as a contributor at Wired, Martha Stewart and Huffington Post.