Lemon Poppy Seed Cake
This luscious, lemony poppy seed 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
Reviews
Extra Credit!
Delicious! I used all the zest of the lemon as well, some in the batter and the rest in the glaze. It is so much easier to store in a regular cake pan so I used a glass cake pan and it baked in about 35 minutes. I also poked holes in the cake and made extra drizzle for it. Very yummy.
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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.
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!
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.
would the cooking time change at all if i put it in a cake pan and what size should i use?
I just made this. It is fantastic! I did adjust the cooking time to 30 minutes.
At what point in the recipe do you add the eggs? Would like an answer.
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!