This is an easy, moist lemon and poppy seed cake that was my grandfather’s favorite.
Original recipe makes 1 – 10 inch Bundt pan
1/4 cup poppy seeds
1/4 cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup water
1/2 cup vegetable oil
1 hr 30 mins
- 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.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Calories: 249 kcal
Carbohydrates: 29.9 g
Cholesterol: 61 mg
Fat: 12.9 g
Fiber: 0.5 g
Protein: 4 g
Sodium: 336 mg