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Grandma's Lemon Poppy Seed Cake

 Grandma's Lemon Poppy Seed Cake
“This is from a collection of family recipes. My granddaughter, Riley, likes that it tastes like lemons, but is sweet. It’s always moist and wonderful.”—Phyllis Harmon Nelson, Wisconsin
15 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 package lemon cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 4 eggs
  • 1 cup water
  • 1/2 cup canola oil
  • 1/4 cup poppy seeds
  • DRIZZLE:
  • 2 cups confectioners' sugar
  • 2 tablespoons water
  • 2 tablespoons lemon juice

Directions

  • In a large bowl, combine the cake mix, pudding mix, eggs, water and
  • oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Fold in poppy seeds. Transfer to a greased and floured 13x9-in.
  • baking pan. Bake at 350° for 30-35 minutes or until a toothpick
  • inserted near the center comes out clean. Cool on a wire rack.
  • For drizzle, in a small bowl, combine the confectioners' sugar, water
  • and lemon juice; drizzle over cake. Yield: 15 servings.
Nutritional Facts: 1 piece equals 320 calories, 12 g fat (2 g saturated fat), 56 mg cholesterol, 335 mg sodium,

2 of 2

Grandma's Lemon Poppy Seed Cake (continued)

Nutritional Facts: 51 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.