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Lemon Poppy Seed Cake Recipe

  • 12servings
  • 65minutes
  • 264calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, E
MineralsCopper, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) lemon cake mix

  2. 1 package (3.4 ounces) instant lemon pudding mix

  3. 3/4 cup warm water

  4. 1/2 cup canola oil

  5. 4 eggs

  6. 1 teaspoon lemon extract

  7. 1 teaspoon almond extract

  8. 1/3 cup poppy seeds

  9. 1/2 cup confectioners' sugar

  10. Juice of 1 lemon

  11. Additional confectioners' sugar, optional

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large bowl, combine cake and pudding mixes. Add the water, oil and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 12-cup fluted tube pan.

  2. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before inverting onto a serving plate.

  3. Combine confectioners' sugar and lemon juice; brush over the warm cake. Cool. Dust with additional confectioners' sugar if desired. Yield: 12-16 servings.

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