LEMON POPPY SEED CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 (18 1/4 oz.) lemon cake mix
  • 1 (3 oz.) Jell-O instant lemon pudding mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 cup water
  • 1/4 cup poppy seeds (or to taste)
  • Glaze:
  • 2 lemons, juiced
  • 1 1/2 cups powdered sugar

Directions

  • Preheat the oven to 350 degrees F. Generously grease bundt pan or a 9 x 5-inch loaf pan with shortening and lightly flour.
  • Beat cake mix, pudding mix, oil, eggs and water on low speed about 30 seconds, then increase to medium speed and mix 3 minutes. If mixing by hand, beat about 4 minutes. Mix in the poppy seeds.
  • Pour batter into prepared pan. Bake between 35-55 minutes, depending on the size of your pan or until a toothpick inserted in the center comes out clean. When cake is done and still hot, poke holes all over and pour the *glaze over it. Cool 10 minutes. Remove from pan and cool completely on a wire rack.
  • For glaze, mix the juice of the lemons with the powdered sugar. It should be of a thin consistency. Serves 8-10

Notes

Categories: Cake  Dessert 

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