Lemon Poppy Seed Cake

Moist, delicious and easy! One of the most successful cakes I have ever made. I don’t know anybody that doesn’t really love this very moist, lemony cake. So easy yet so GOOD.

I made a glaze with powdered sugar, milk and a little bit of lemon juice. I poked holes in the top after taking the cake out of the oven, then poured the glaze while it was still in the pan.

Truly wonderful lemon poppy seed cake!

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Lemon Poppy Seed Cake

16 Servings

Ingredients

Cake

1 (18 1/4 ounce) 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.

Enjoy!

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Photo by Wildflour