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Lemon Poppy Seed Cake

Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 servings.
Ingredients: 1 package lemon cake mix (regular size); 1 package (3.4 ounces) instant lemon pudding mix; 3/4 cup warm water; 1/2 cup canola oil; 4 large eggs, room temperature; 1 teaspoon lemon extract; 1 teaspoon almond extract; 1/3 cup poppy seeds; 1/2 cup confectioners' sugar; Juice of 1 lemon; Additional confectioners' sugar, optional

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 50 min. + cooling

Makes

16 servings

This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON

Lemon Poppy Seed Cake Recipe photo by Taste of Home

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Ingredients

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup warm water
1/2 cup canola oil
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon almond extract
1/3 cup poppy seeds
1/2 cup confectioners' sugar
Juice of 1 lemon
Additional confectioners' sugar, optional

Directions

Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan.
Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack.
Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Nutrition Facts

1 slice: 253 calories, 11g fat (2g saturated fat), 47mg cholesterol, 334mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 3g protein.

Lemon Poppy Seed Cake

Total Time

Makes

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Ingredients

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