Lemon Poppy Seed Bundt

The first time I had poppy seeds was in a lemon cake mix Nana made for tea time. I had never seen a cake so yellow before. It was so moist and lovely that there was no way to remove it from memory.

There is nothing wrong with getting a little help from time to time. While I can make a cake from scratch, I happen to love a good shortcut. Like store bought cake mix for example. If you can take it to the next level by adding a personal spin, it feels pat on the back worthy. And since you did not start from scratch, if the results are less than stellar, you can always blame the mix… haha.

Most cake mix hacks ask for a package of pudding mix but for the love of life, I never seem to remember to buy that extra box. So I figured the yogurt would be a healthier stand in to add moisture. I also love poppy seeds and while we are at it, anything with coconut. So that’s it. No magic. In fact, this is a no brainer. To sooth my sense of cheating guilt, I add some real lemon zest (I usually store in my freezer) and then tell myself that this is more than good enough. This recipe is pretty darn delicious, moist and tasty.

This hack uses a box of lemon cake mix. A few tweaks, a favourite plate and you have yourself the perfect bundt for this time of year. This pan is from Wilton and serves as many slices or slivers as you feel you can squeeze out of it.


“Lemon Poppy Seed Bundt” by loopylocks
Makes 1 bundt cake to serve 8 – 10 people

1   box of lemon cake mix
1/2 C   unsweetened shredded coconut
2 T   poppy seeds
4   eggs
1/2 C   canola or vegetable oil
1 C   2% plain yogurt
1-2 tsp fresh lemon zest (optional)

Set oven to 350 degrees. In a stand mixer with the flat paddle, add the dry ingredients – cake mix, coconut, poppy seeds. Stir to combine. Add the eggs, oil, yogurt and optional lemon zest. Mix on low speed for 30 seconds. Then turn to medium-high speed and blend for 2 minutes. Scrape bowl and pour into a pre-sprayed bundt pan.


Bake for 40 minutes in the middle of the oven. When you remove the cake it should look a bit like this.


Cool for 15 minutes before transferring to a favourite plate. Once completely cool, you can dust it with icing sugar. Any guilt about not being a Martha Stewart/Pinterest prodigy is gone by this point. Just saying. Plus, if you plate it on something that makes you happy, or better yet, add some Cadbury Eggs at Easter, then all is good in the world again. Enjoy!

This beautiful “flying fish” plate is by Maggie Bell in Barbados.
Lemon Poppy Seed Bundt Cake
Poppy Easter Lemon Bundt Cake




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