Lemon Poppy Seed Quick Cake

This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!

Original recipe makes 1 – 10 inch Bundt pan


1 (18.25 ounce) package reduced fat yellow cake mix
2 tablespoons poppy seeds
1 (8 ounce) container lemon yogurt
1/3 cup water
1/4 cup vegetable oil
1/3 cup sugar
2 eggs
1/4 cup lemon juice

  • PREP

    15 mins

  • COOK

    45 mins


    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Calories: 332 kcal
Carbohydrates: 53.1 g
Cholesterol: 43 mg
Fat: 11 g
Fiber: 1.3 g
Protein: 4.9 g
Sodium: 360 mg