Lemon Poppyseed Cake Recipe
Servings: 12
Ingredients
- 1 box lemon supreme cake mix (duncan hines) or possibly similar cake mix (i have used a yellow cake mix with fine results)
- 1 box (3-ounce) instant lemon pudding (have used non-instant)
- 2 Tbsp. Poppy seeds (or possibly more!)
- 4 x Large eggs
- 1/2 c. Veg. oil (e.g., canola)
- 1 c. Water
- 1/2 c. Lemon juice
- 1 1/2 c. Powdered sugar (confectioner's sugar)
Directions
- Mix all ingredients. Bake in a greased tube pan (Bundt pan) for 50 min at 350 degrees F.
- Icing: 1/2 c. lemon juice, 1.5 c. powdered sugar (confectioner's sugar)
- Pierce the top of the cake generously and pour the icing on the warm cake.
- Note - the icing is very runny (it's not really an icing as much as something to soak the cake in), so make sure you have a big plate under your cake to collect the drippings. The cake will soak it all up and be very, very moist. You can leave the cake in the pan, poke holes in the bottom, and pour the icing over the bottom if you prefer. It will soak in a more controlled fashion.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 172 | |
| Calories from Fat 100 | 58% |
| Total Fat 11.34g | 14% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.23g | |
| Cholesterol 69mg | 23% |
| Sodium 24mg | 1% |
| Potassium 45mg | 1% |
| Total Carbs 16.36g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 15.1g | 10% |
| Protein 2.37g | 4% |
