1 box lemon cake mix
4-serving size box instant lemon pudding
1 cup milk or water
1/2 cup oil
4 tablespoons poppy seeds
1 cup confectioners' sugar
Preheat oven to 350 degrees F (180 C). Grease and flour a 12 cup fancy or fluted tube or Bundt pan.
Combine dry cake and pudding mix in a bowl with wire whisk. Add eggs, milk (or water, if using) and oil. Using electric mixer, mix on low for 1 minute. Scrape bowl. Continue to mix for 2 more minutes on medium speed. Hand stir in poppy seeds. Pour mix into pan. Bake for 45 minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes. Top cake with lemon glaze or just dust with confectioners' sugar.
Wash lemons. With zester, remove zest from each lemon and place in medium bowl. With palm of hand roll each lemon on kitchen counter. Cut lemon in half and squeeze juice into bowl. Remove seeds. Add juice to zest and stir in confectioners' sugar.
Invert cake onto serving plate and spoon glaze over top and down sides of cake.
Makes 12-16 servings.
Photograph taken by Diana Baker Woodall
Date: May 3, 2003