Lemon Poppy Seed Cake
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 16 servings.
This luscious lemon poppy seed cake recipe uses cake mix and pudding mix for an easy dessert highlighting the classic flavor combination. —Betty Bjarnason, Egbert, ON
Ingredients
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1 package lemon cake mix (regular size)
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1 package (3.4 ounces) instant lemon pudding mix
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3/4 cup warm water
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1/2 cup canola oil
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4 large eggs, room temperature
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1 teaspoon lemon extract
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1 teaspoon almond extract
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1/3 cup poppy seeds
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1/2 cup confectioners' sugar
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Juice of 1 lemon
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Additional confectioners' sugar, optional
Directions
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1.
Preheat oven to 350°. 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 10-in. fluted tube pan.
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2.
Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack.
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3.
Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
Nutrition Facts
1 slice: 253 calories, 11g fat (2g saturated fat), 47mg cholesterol, 334mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 3g protein.
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