This moist lemon poppy seed cake was my grandfather's favorite. It looks beautiful made in a Bundt pan.
Ingredients
- 0.25 cups poppy seeds
- 0.25 cups milk
- 1 package lemon cake mix , 15.25 ounce
- 1 package instant vanilla pudding mix , 3.4 ounce
- 1 cup water
- 0.5 cups vegetable oil
- 4 large eggs
Instructions
-
1
Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
-
2
Stir cake mix and pudding mix together in a large bowl; make a well in the center and pour in water, oil, and eggs. Beat with an electric mixer on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
-
3
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
Per serving
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