This is another easy, delicious and elegant cake to have on hand. Perfect for breakfast with coffee, a mid-day snack or for dessert. Not only it is versatile but, it lasts well covered in saran wrap on the kitchen counter....unless you have folks around that nibble at it all day in which case, it disappears quickly lol!
Lemon Poppyseed Cake
Ingredients
- 1 pkg Duncan Hines Lemon Supreme Cake Mix
- 1 pkg lemon instant pudding
- 1/4 C poppy seeds
- 1 egg (extra in addition to the package directions)
-
- Glaze
- 1 cup powdered sugar
- fresh lemon juice (optional)
- water or milk, or as needed
Steps
- Grease and flour a Bundt pan.
- Prepare cake mix as directed but add 1 extra egg, pudding and poppy seeds.
- Bake as directed on package.
- Cool and dust with icing sugar.
- ICING
- Mix icing sugar with as much lemon/water/milk as needed to make a thick drizzle icing. Using lemon/water/mix based on desire for tart or sweetness - totally roughly 1 Tbsp or desired consistency.
Notes
- If you only have vanilla instant pudding instead of the lemon pudding, grate 1 lemon into the cake mix for additional lemon flavor.
Sounds Delicious...
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