Lemon Poppyseed Cake

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1/4 cup poppy seeds 60ml
1/4 cup milk 60ml
18 1/2 oz. lemon cake mix 515g
4oz. pkg. instant vanilla pudding 125g
4 eggs
1/2 cup vegetable oil 125ml
1 cup warm water 250ml

Spice Mixture
1Tbsp. cocoa powder 15ml
1Tbsp. cinnamon 15ml
1Tbsp. white sugar 15ml

Glaze
3Tbsp. fresh lemon juice 45ml
6Tbsp. icing sugar 90ml

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  • 16

Ingredients

  • 1/4 cup poppy seeds 60ml
  • 1/4 cup milk 60ml
  • 18 1/2 oz. lemon cake mix 515g
  • 4 oz. pkg. instant vanilla pudding 125g
  • 4 eggs
  • 1/2 cup vegetable oil 125ml
  • 1 cup warm water 250ml
  • Spice Mixture
  • 1 Tbsp. cocoa powder 15ml
  • 1 Tbsp. cinnamon 15ml
  • 1 Tbsp. white sugar 15ml
  • Glaze
  • 3 Tbsp. fresh lemon juice 45ml
  • 6 Tbsp. icing sugar 90ml

Preparation

Step 1

Soak poppy seeds in milk for at least 1 hour.

Mix together cake mix, pudding, eggs, oil and water. Add poppy seed mixture. In a small bowl combine spice mixture ingredients.

Grease and flour a bundt pan. Pour in a layer of cake mixture and sprinkle with spice mixture, repeating until all is used.

Bake at 350F (180C) for 1 hour.

Combine glaze ingredients. Turn cake out and, while still warm, drizzle glaze mixture over cake.

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