Lemon Poppy Seed Cake
Ready In: 50 mins
Serves: 16
Ingredients
Cake
- 1 (18 1/4ounce) yellow cake mix (with or without the pudding)
- 1 (3 ounce) jello instant lemon pudding mix
- 1⁄2 cup vegetable oil
- 4 eggs
- 1 cup warm water
- 1⁄2 cup poppy seed (to taste)
Glaze
- 2 lemons, juice of
- 1 1⁄2 cups powdered sugar
Directions
- Preheat oven to 350°F.
- Grease a bundt pan.
- Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
- Bake for 45 minutes or until toothpick tests clean.
- While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
- When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
- Allow cake to cool and then remove from the pan.
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