- 1 package white cake mix (regular size)
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 cup warm water
- 4 eggs
- 1/2 cup canola oil
- 4 teaspoons poppy seeds
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds.
- Pour into two greased 9x5-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves (16 slices each).
Reviews for Lemon Poppy Seed Bread
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"I absolutely loved this bread! I added a little powdered sugar icing to it ... yum! Thanks! This is a keeper!"
"I made this today and was disappointed. I used lemon cake mix, and substituted 1/4 c. lemon juice for part of the water, and it tasted o.k, but the loaves don't rise very high, like a quick bread should. I'm still looking for a good recipe. So far, Pillsbury's mix is the best I've found. Disappointing!"
"I baked this recipe in pint jars and sealed them. I used them as gifts for my daughter's bridal shower. I will use this recipe again. It's delicious!"
"I also use lemon cake mix."
"If you are used to "made from scratch" breads... this one is disappointing. It is OK... but the cake mix flavor and texture is definitely there. won't bake again."