Lemon Poppy Seed Cake
15 min. Bake: 50 min. + cooling
1 package lemon cake mix (regular size)1 package (3.4 ounces) instant lemon pudding mix3/4 cup warm water1/2 cup canola oil4 large eggs, room temperature1 teaspoon lemon extract1 teaspoon almond extract1/3 cup unwashed poppy seeds1/2 cup confectioners' sugarJuice of 1 lemonAdditional confectioners' sugar, optional
- 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 unwashed poppy seeds. Pour into a greased 10-in. fluted tube pan.
- 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.
- Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
recipe credit: Taste of home