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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This recipe was given to one of my Uncles 25 years ago from a co-worker. It has been a much requested recipe in our family ever since. One of my favorites. *The secret to the lemony flavor is the thin glaze which sinks into the cake and then hardens and gives it a really nice texture. I love the bottom where the glaze is thickest! Ingredients:
1 (18 1/4 ounce) yellow cake mix (with or without the pudding) |
1 (3 ounce) jello instant lemon pudding mix |
1/2 cup vegetable oil |
4 eggs |
1 cup warm water |
1/2 cup poppy seed (to taste) |
2 lemons, juice of |
1 1/2 cups powdered sugar |
Directions:
1. Preheat oven to 350°F.
2. Grease a bundt pan.
3. Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
4. Bake for 45 minutes or until toothpick tests clean.
5. While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
6. When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
7. Allow cake to cool and then remove from the pan.
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