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Grandma’s Lemon Poppy Seed Cake

Total Time

Prep: 20 min. Bake: 30 min. + cooling

Makes

15 servings

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
Grandma's Lemon Poppy Seed Cake Recipe photo by Taste of Home
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Ingredients

  • 1 package lemon cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 4 large eggs, room temperature
  • 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

  1. 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 in the center comes out clean. Cool on a wire rack.
  2. For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.

Nutrition Facts

1 piece: 320 calories, 12g fat (2g saturated fat), 56mg cholesterol, 335mg sodium, 51g carbohydrate (36g sugars, 0 fiber), 3g protein.

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