Lemon Poppy Seed Bundt Cake

Dutch oven lemon poppy seed Bundt

Bundts are already back on the menu (apparently we just can’t get enough). Did you know you can make a Lemon Poppy Seed Bundt in your Dutch oven? All you need is the right sized camp Dutch oven for your Bundt pan and a little metal trivet/cooling rack so the pan isn’t resting on the bottom of the Dutch oven itself. It is that easy!

When Chuck first started cooking in the Dutch oven he used the metal lid of an old film canister to hold and prep his briquets. Now he has upgraded to the Lodge Dutch oven cooking table. It raises up the cooking surface so you aren’t breaking your back working directly on the ground. And the shields around the rim of the table help reduce the wind and keep the area around the pots nice and warm.

Other tools recommended by Chuck include 16″ long handled tongs, a lid rest, and the Lodge cast iron seasoning spray.

Lemon Poppy Seed Bundt Cake

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By Chuck Serves: 8-10


  • Cake:
  • 1 lemon cake mix
  • 1 small pkg instant lemon pudding
  • 4 eggs
  • ⅓ cup oil
  • ⅓ cup water
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 Tbsp poppy seeds
  • Glaze:
  • 1 cup powdered sugar
  • 1 Tbsp lemon extract
  • 2 Tbsp milk



Preheat a 12 inch Dutch Oven


Mix all ingredients into a bowl except the poppy seeds.


Beat for 2 minutes then stir in poppy seeds.


Spray Bundt pan with Baker's Joy.


Pour batter into Bundt pan.


Place Bundt pan into Dutch oven with spacers under the Bundt pan.


Cook for 40-45 minutes, make sure to check with a cake tester before taking out.


Cool for 10 minutes and then remove cake from pan.


Mix all ingredients for glaze until smooth and drizzle over cake when cooled.


Note: You could use a chocolate cake mix with a chocolate pudding and chocolate chips. When cake is cooled dust with powdered sugar

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