Tuesday, February 8, 2011

Lemon Poppy Seed Cake

I made this last night. It was my first time cooking with poppy seeds. I like the delicate crunch they give the lemon cake. This is a very simple recipe. It's moist and delicious. I'm a fan. I found this recipe here.



Lemon Poppy Seed Cake:
1 package (18-1/4 ounces) lemon cake mix

1 package (3.4 ounces) instant vanilla pudding mix
4 eggs
1 cup water
1/2 cup canola oil
1/4 cup poppy seeds
DRIZZLE:
2 cups confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice

Directions

In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake. Yield: 15 servings.

  • 15 Servings

  • Prep: 20 min. Bake: 30 min. + cooling


  • Nutrition Facts: 1 piece equals 320 calories, 12 g fat (2 g saturated fat), 56 mg cholesterol, 335 mg sodium, 51 g carbohydrate, trace fiber, 3 g protein. Print Friendly and PDF Pin It

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