Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Poppy Seed Cake

1. 1 package lemon cake mix (regular size) -

2. 1 package (3.4 ounces) instant lemon pudding mix -

3. 3/4 cup warm water -

4. 1/2 cup canola oil -

5. 4 large eggs, room temperature -

6. 1 teaspoon lemon extract -

7. 1 teaspoon almond extract -

8. 1/3 cup poppy seeds -

9. 1/2 cup confectioners' sugar -

10. Juice of 1 lemon -

11. Additional confectioners' sugar, optional -

How to cook deliciously - Lemon Poppy Seed Cake

1. Stage

Preheat the oven to 350°F. In a large bowl, combine the cake mix and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed, then for an additional two minutes on medium speed. Gently stir in the poppy seeds, then pour the batter into a well-greased 10-inch fluted tube pan.

2. Stage

Bake the cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.

3. Stage

Combine the confectioners' sugar and lemon juice, then brush the mixture over the warm cake. Let the cake cool completely, then dust it with additional confectioners' sugar, if desired.