Wednesday, June 2, 2010

Lemon Poppyseed Cake


½ cup poppy seeds
¼ cup milk
1 box lemon cake mix
1 tsp. gound cinnamon
1 3 oz. pkg. instant banana pudding
4 eggs
¼ cup oil
1 cup warm water

1/3 cup lemon juice
3 Tbsp. white sugar or icing sugar
Use white sugar for a clear glaze and icing sugar for a whiter glaze that will harden


Soak the poppy seeds in milk overnight.

Mix cake mix, cinnamon, pudding, eggs, oil, and water. Add poppy seed mixture. Pour into cake pan of your choice - my family likes to make this in a bundt pan. Bake according to directions on cake mix package.

In a saucepan, stir the lemon juice and sugar together over very low heat. Once out of the oven, immediately drizzle or brush the lemon and sugar mixture all over the cake.

*Recipe from Karen McMillan

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