This is an easy, moist lemon and poppy seed cake that was my grandfather's favorite.
Ingredients
- poppy seeds: 0.25 cup
- milk: 0.25 cup
- lemon cake mix: 1 pack (18.25 ounce pack)
- instant vanilla pudding mix: 1 pack (3.4 ounce pack)
- water: 1 cup
- vegetable oil: 0.5 cup
- eggs: 4 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
