Lemon Poppy Seed Cake

  Desserts

This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected for a reunion cookbook.

Lemon Poppy Seed Cake

Average Rating: 5

TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 16 servings.

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

Instructions

  • 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.
  • 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.
  • 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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