What better way to welcome Spring than with a moist poppyseed lemon cake with lemon glaze*.
Using instant pudding makes this cake super moist.
1 pkg. yellow cake mix
1 box instant yellow pudding
1 tspn lemon zest
1/2 cup vegetable oil
7 tspn poppy seeds
1 cup water
Preheat oven to 350 degrees
1. Mix poppy seeds to cake mix, pudding and lemon zest. Stir to blend.
2. Add vegetable oil and water to dry mix and beat. Crack one egg at a time into cup, then add to batter and beat. When all eggs have been added, beat batter by hand for three minutes.
3. Grease and flour tube cake pan. Pour batter and bake for 40 to 45 minutes until cake springs back when pressed gently. Test doneness by inserting toothpick in the tallest part of cake--toothpick should be clean when removed.
When done, run butter knife around cake pan to loosen cake and allow cake to cool a bit before removing from pan. Drizzle lemon glaze over cake and let run down the sides as well.
1/2 confectioners sugar
3 tblspn lemon juice (freshly squeezed not bottled)
Add lemon juice to confectioners sugar, a little at a time until until the glaze is smooth and can be drizzled over the cake.
*This lemon glaze is delicious over vanilla ice cream or drizzled over warm corn muffins or buttered toast for a special treat.
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