Categories: Cake

Ingredients

• 1 box yellow cake mix
• 1 package lemon pie & pudding filling
• 4 tablespoons poppy seeds
• 1/2 cup lemon juice
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 eggs
• Vanilla Glaze
• 1 cup powdered (confectioner's) sugar
• 1 teaspoon vanilla
• 6 Tablespoons cream

Directions

1. Cake

2. Preheat oven to 350°F, rack in the middle position.

3. Grease and flour a Bundt pan.

4. Dump the dry yellow cake mix in a large bowl. Mix in the dry lemon pudding and pie filling. Add the poppy seeds, lemon juice, water, and oil. Mix until well-blended.

5. Add the eggs one at a time, mixing after each addition.

6. Beat 2 minutes on medium speed with an electric mixer or 3 minutes by hand.

7. Pour the cake batter into the Bundt pan.

8. Bake at 350°F for 45 to SO minutes or until a cake tester inserted into the center of the cake comes out dry.

9. Cool on a rack for 15 minutes. Loosen the outside edges and the middle, and tip the cake out of the pan. Let the cake cool completely on the rack.

10. When the cake is cool, drizzle Vanilla Glaze on the top and down the sides. (Or, if you don’t feel like making a glaze, just let the cake cool completely and dust it with confectioner’s sugar.)

11. Vanilla Glaze

12. Measure powdered sugar into a small bowl. Stir vanilla and cream. Stir until thoroughly mixed. The glaze should be the proper consistency to drizzle over the cake. If it’s too thick, add a bit more cream. If it’s too thin, add a bit more powdered sugar.

13. Drizzle the glaze over the crest of the cake and let it drip down the sides.

14. Refrigerate until serving.

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