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
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
Reviews
My husband prefers the from scratch cake recipe that I make for him, but he enjoys this cake too. It is easy to make and has a good lemon flavor. I have also used a lemon frosting instead of the glaze.
Quick and easy but way too much icing. You could halve it and have plenty.
Great! For the drizzle I poke holes in cake just out of the oven and pour on. I don't use water in my drizzle.
this cake is awesome if u like lemon you will love this cake , a must make for everybody
I have made many lemon poppy seed breads, cakes etc but this one is amazing and easy...I made this recipe muffin form and my husband went crazy..a new favorite for him...
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good - simple
This cake is deliciously moist inside with a lightly crisp outside. We like to make it in a bundt pan best.
So easy and so tasty!! I did use a bundt pan (greased and floured) and baked for ~50 minutes. Beautiful! It's a keeper!
I have made this recipe several times and it is excellent each time. It makes about 2 dozen cupcakes. This is one of the most requested recipes at all the gatherings. I like to use only lemon juice and powdered sugar for the glaze. Gives it a great sweet tart bite. Yummo!