Sweet and tart and perfectly moist, this Lime Poppy Seed Cake is not only easy, but so good that everyone will want seconds!
I know I’m not the only one who falls for the ginormous packages of things at the local warehouse store. It seems like every time I go into Costco, I end up leaving with 3 times as much as what I went in for. But when you pass the big bag of 10 bell peppers that costs the same price as 3 of them at the grocery store, you just can’t pass them up.
But then there is the problem of actually having to eat or use everything that you have bought. I’m all excited about that big package of kleenex or bagels or goldfish crackers until I get them home and realize it will take us forever to even get through them. (Except the toilet paper. I thought I’d save money without having to buy diapers with all three kids potty trained now, but man – we go through SO much toilet paper!!)
The latest? A huge bag of limes. Now, I really did need limes. And they didn’t have any at the grocery store. But did I need 5 pounds of limes? Nope. But every time I’d see that bag in the fridge, I knew I couldn’t let them go to waste. So I needed something to make a dent in that package.
Enter this Lime Poppy Seed Cake. I didn’t need the whole 5 pounds of limes, but I did at least use quite a few of them.
You all know I’m a citrus girl, and I’ve been showing the lemon love this month, especially. But today, we’re going to let lime have the spotlight. Technically, this is a lemon and lime cake, but I think the lime flavor is what really shined through. And after eating a slice of this cake, I’m totally ok with letting lime take over for the day.
This is a “shortcut” cake – starting with a cake mix. I’m definitely not a food snob and will use a cake mix every now and again. And while I usually do prefer cakes from scratch, this totally worked. It was sweet and tart and moist and above all – easy. You can’t beat it!!
- 1 (15.25 oz) butter recipe yellow cake mix
- 1 (3.4 oz) package instant lemon pudding mix
- ¼ cup poppy seeds
- 4 eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup fresh lime juice
- 2 teaspoons lime zest
- 1¾ cups powdered sugar
- ¼ cup lime juice
- 1 tablespoon lime zest
- Preheat the oven to 350ºF. Grease and flour a 10 cup bundt pan.
- In a large bowl, combine the cake mix, pudding mix, poppy seeds, eggs, water, vegetable oil, lime juice and lime zest. Beat on medium speed for 2 minutes. Pour into the prepared pan.
- Bake for 40-45 minutes, or until a tester inserted in the center comes out clean. Cool for 10 minutes, then turn out onto a wire rack to cool completely.
- In a small bowl, mix together the powdered sugar, lime juice and lime zest. Drizzle the glaze over the cake.
Useful Products for this Recipe:
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Around the Web:
Brown Sugar Butterscotch Bundt Cake from Layers of Happiness
Glazed German Chocolate Bundt Cake from Confessions of a Cookbook Queen
Grandma’s Butter Bundt Coffee Cake from Well Plated
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