I guess I've been craving cakes lately. I've been trying to make ones that aren't quite as sinful. This one I topped with an easy powdered sugar and lemon juice glaze, but it's good without.
INGREDIENTS
1/8-1/4 cup poppy seeds (depending on preference)
1/4 cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs
DIRECTIONS
Soak poppy seeds in milk for 2 hours (opt). Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
1 comment:
This looks so good, I can't wait to try it out!! Seems like a nice light summer treat.
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