The best delicious Lemon Poppyseed Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Poppyseed Cake recipe today!
Hello my friends, this Lemon Poppyseed Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Poppyseed Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon Poppyseed Cake.
What Makes This Lemon Poppyseed Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Poppyseed Cake.
Ready to make this Lemon Poppyseed Cake Recipe? Let’s do it!
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1 pk Lemon supreme cake mix — -(have used non-instant)
(Duncan Hines) 2 tb Poppy seeds — (or more!)
-or similar cake mix 4 Eggs
(I have used a yellow cake 1/2 c Cooking oil — (e.g.,
-mix with fine — Canola)
-results) 1 c Water
1 sm Pkg Instant lemon pudding —
ICING-
1/2 c Lemon juice (confectioner’s sugar)
1 1/2 c Powdered sugar
Mix all ingredients. Bake in a greased tube pan (Bundt pan) for 50
minutes at 350 degrees F.
Icing: Pierce the top of the cake generously and pour the icing on the
hot cake.
Note – the icing is very runny (it’s not really an icing as much as
something to soak the cake in), so make sure you have a big plate
under your cake to collect the drippings. The cake will soak it all
up and be very, very moist. You can leave the cake in the pan, poke
holes in the bottom, and pour the icing over the bottom if you
prefer. It will soak in a more controlled fashion.
Joanne Spetz 5 Apr 1994
Yields
1 servings
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