Lemon Poppy Seed Cake

Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 servings.
Ingredients: 1 package lemon cake mix (regular size); 1 package (3.4 ounces) instant lemon pudding mix; 3/4 cup warm water; 1/2 cup canola oil; 4 large eggs, room temperature; 1 teaspoon lemon extract; 1 teaspoon almond extract; 1/3 cup poppy seeds; 1/2 cup confectioners' sugar; Juice of 1 lemon; Additional confectioners' sugar, optional

This luscious, lemony cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook.

Ingredients

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup warm water
1/2 cup canola oil
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon almond extract
1/3 cup poppy seeds
1/2 cup confectioners' sugar
Juice of 1 lemon
Additional confectioners' sugar, optional

Directions

In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 12-cup fluted tube pan.
Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before inverting onto a serving plate.
Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Nutrition Facts

1 piece: 264 calories, 12g fat (2g saturated fat), 53mg cholesterol, 294mg sodium, 37g carbohydrate (23g sugars, 1g fiber), 3g protein.

Originally published as Lemon Poppy Seed Cake in Country Woman July/August 1997

Reviews

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Average Rating:

isseme1

Jul 16, 2016

This cake is absolutely wonderful. I make it over and over again following the recipe exactly for the cake. I bake it in a tube pan and frost it with Duncan Hines Lemon Supreme frosting.
mamaknowsbest

Jan 15, 2015

This cakes bakes up a beautiful yellow color and a fabulous lemon taste! The cake did not taste of fake lemon but instead a light refreshing lemon taste. I made it as directed except used 5 mini-loaves instead of a bundt pan. Wrapped individually and gave away as gifts. With or without powdered sugar this is a winning cake!
Sprowl

Feb 19, 2013

I've been making for years. Very good!What I do different is--after the cake comes out of the oven (still in pan) I poke holes with long tine fork and pour topping on. Let cool completely in pan.
tonkamom

May 5, 2012

would the cooking time change at all if i put it in a cake pan and what size should i use?
denisepait

Jun 24, 2010

I just made this. It is fantastic! I did adjust the cooking time to 30 minutes.
marketta

Feb 3, 2010

At what point in the recipe do you add the eggs? Would like an answer.
BERMUDA49

Aug 8, 2009

The recipe doesn't state in the directions when to add the eggs. I'm making it now for a picnic this afternoon....hope it comes out as good as it sounds!
connierae

Jun 2, 2009

The best pound cake I have ever made or tasted.