Lemon poppyseed cake #2

Yield: 16 Servings

Measure Ingredient
1 Box lemon supreme cake mix (duncan hines) or similar cake mix (i have used a yellow cake mix with fine results)
1 Box (3-oz) instant lemon pudding (have used non-instant)
2 tablespoons Poppy seeds (or more!)
4 Eggs
½ cup Cooking oil (e.g.; canola)
1 cup Water
½ cup Lemon juice
1½ cup Powdered sugar (confectioner's sugar)

ICING

From: jojo@... (Joanne Spetz)

Date: 5 Apr 1994 17:12:00 -0400 Mix all ingredients. Bake in a greased tube pan (Bundt pan) for 50 minutes at 350 degrees F.

Icing: ½ cup lemon juice, 1½ cups powdered sugar (confectioner's sugar) Pierce the top of the cake generously and pour the icing on the hot cake.

Note - the icing is very runny (it's not really an icing as much as something to soak the cake in), so make sure you have a big plate under your cake to collect the drippings. The cake will soak it all up and be very, very moist. You can leave the cake in the pan, poke holes in the bottom, and pour the icing over the bottom if you prefer. It will soak in a more controlled fashion.

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