1 pkg. (3.4 oz.) instant lemon pudding mix
3/4 cup warm water
1/2 cup vegetable oil
4 eggs
1 tsp. lemon extract
1 tsp. almond extract
1/3 cup poppy seeds
1/2 cup confectioner's sugar
Juice of lemon
Additional confectioner sugar, optional
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| LEMON POPPY SEED CAKE II | ||||
| 1 pkg. lemon cake mix 1 pkg. (3.4 oz.) instant lemon pudding mix 3/4 cup warm water 1/2 cup vegetable oil 4 eggs 1 tsp. lemon extract 1 tsp. almond extract 1/3 cup poppy seeds 1/2 cup confectioner's sugar Juice of lemon Additional confectioner sugar, optional |
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| In a mixing bowl, combine cake and pudding mixes. Add the water, oil, eggs, and extracts. Beat for 30 seconds on low speed. Beat for 3 minutes on medium speed. Stir in poppy seeds. Pour into a greased 12-cup fluted tube pan. 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 platter. Combine confectioner sugar and lemon juice; brush over the warm cake. Cool. Dust with confectioner sugar if desired. | ||||