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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This luscious, lemony cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. Ingredients:
1 package lemon cake mix (regular size) |
1 package (3.4 ounces) instant lemon pudding mix |
3/4 cup warm water |
1/2 cup canola oil |
4 eggs |
1 teaspoon lemon extract |
1 teaspoon almond extract |
1/3 cup poppy seeds |
1/2 cup confectioners' sugar |
juice of 1 lemon |
additional confectioners' sugar, optional |
Directions:
1. 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 poppy seeds. Pour into a greased 12-cup fluted tube pan.
2. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before inverting onto a serving plate.
3. Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired. Yield: 12-16 servings.
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