Lemon Poppy Seed Cake
This Lemon Poppy Seed Cake starts with a box lemon cake mix and is dressed up with the addition of lemon pudding mix and a delicious lemon glaze. It's light, fluffy and delicious, plus it's easy! No one will know it started with a box mix.
- 15.25 oz lemon cake mix
- 3.4 oz instant lemon pudding mix
- 4 eggs
- 1 c. water
- 1/2 c. canola oil
- 1/4 c. poppy seeds
- 2 c. powdered sugar
- 2 Tbsp lemon juice
- 2 Tbsp water
Preheat oven to 350 degrees. Grease and flour 9'' x 13'' baking pan. Set aside.
In a mixing bowl combine cake mix, pudding mix, eggs, water and oil. Beat with mixer for 30 seconds on low. Turn mixer to medium and beat for 2 minutes. Fold in poppy seeds.
Transfer to prepared 9'' x 13'' baking pan. Bake for 30-35 minutes in preheated oven.
Cool cake completely.
In a small bowl mix together icing ingredients.
I flipped cake out onto a platter and drizzled the icing on top, but you can also drizzle it on the cake in the pan.
Serving: 1g | Calories: 269kcal | Carbohydrates: 46g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 196mg | Potassium: 43mg | Sugar: 32g | Vitamin A: 50IU | Vitamin C: 0.6mg | Calcium: 93mg | Iron: 0.9mg