Breakfast & Brunch

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

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1 (18.25 ounce) package lemon cake mix
4 eggs
1/2 cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
1 cup lemon-lime soda or water
1/4 cup poppy seeds

Lemon Glaze Ingredients:
3/4 cup powdered sugar
4 to 5 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Grease and flour a bundt pan. You can also use 2 – 8″ x 4″ inch loaf pans or 4 to 5 mini loaf pans. In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean. Top with glaze if desired.

Lemon Glaze Directions:
Sift sugar into a small bowl. Add lemon juice and beat until smooth. Drizzle glaze on top of cake after it has cooled.

If you are not making the glaze, it looks pretty with a dusting of powdered sugar over the top.

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