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Lemon Poppy Seed Cake
Nb persons: 20
Yield:
Preparation time:
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| 1 pkg. | lemon cake mix |
| 1 pkg. (3.4 oz) | instant lemon pudding mix |
| 3/4 c. | warm water |
| 1/2 c. | vegetable oil |
| 1 tsp. | lemon extract |
| 1 tsp. | almond extract |
| 4 | eggs |
| 1/3 c. | poppy seeds |
| 1/4 c. | powdered sugar |
| 1 | lemon, juiced |
In a mixing bowl, combine cake and pudding mixes. Add water, oil and extracts. Beat for 30 seconds on low speed. Add eggs, one at a time, beating well after each addition. Beat for 4 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10 c. fluted tube pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan 10 minutes before inverting onto a serving plate. Combine powdered sugar and lemon juice; drizzle over warm cake. Cool. Dust with powdered sugar.
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