I found the cake recipe in a collection of family recipes. My granddaughter, Riley, likes that it tastes like lemons and is refreshingly sweet. It’s always wonderful.
—PHYLLIS HARMON NELSON, WI
PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 15 SERVINGS
1package lemon cake mix (regular size)
1package (3.4 ounces) instant vanilla pudding mix
4eggs
1cup water
1/2cup canola oil
1/4cup poppy seeds
DRIZZLE
2cups confectioners’ sugar
2tablespoons water
2tablespoons lemon juice
1. In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the poppy seeds. Transfer to a greased and floured 13x9-in. baking pan.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For drizzle, in a small bowl, combine the confectioners’ sugar, water and lemon juice; drizzle over cake.