Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 8314
Barbara Frasier
(334) 215-2732
Recipe Title
Lemon Poppy Seed Cake
Recipe Theme
March: Lemons
Sand Mountain EC
1 box lemon cake mix
1 small box vanilla instant pudding mix (dry)
¾ cup canola oil
4 medium eggs, beaten
¾ cup cool water
4 tablespoons poppy seeds

For glaze:
1 16-ounce box powdered sugar, sifted
Juice of 1 lemon
½ teaspoon lemon zest
Preheat oven to 325 degrees. Oil and lightly flour a Bundt tube pan. In a large bowl, combine cake mix and pudding mix. Stir in oil, eggs and water. Beat with electric mixer 2 minutes. Fold in poppy seeds, 1 tablespoon at a time. Bake until toothpick comes out clean. Cool for 15 minutes. In a bowl, stir lemon juice into powdered sugar a little at the time until it becomes the thickness of a drizzle. Drizzle over cake, covering the top, with some running down the sides. Sprinkle zest lightly over top.