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Title: Lemon Poppy Seed Cake
Categories: Caskes, Desserts, Citrus
Yield: 16 servings

15 1/2 oz Box lemon cake mix
3 1/2 oz Instant lemon pudding mix
3/4 c Warm water
1/2 c Oil
4 lg Eggs; room temp
1 ts Lemon extract
1 ts Almond extract
1/3 c Poppy seeds
1/2 c Confectioners' sugar
Juice of 1 lemon
Add'l confectioners' sugar;
- opt

Set oven @ 350ºF/175ºC.

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" fluted bundt 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.

Betty Bjarnason, Egbert, ON

RECIPE FROM: https://www.tasteofhome.com

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