- 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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"wonderful and moist, so easy to make.my co workers loved it"
"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."