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Lemon Poppy Seed Cake Recipe

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This recipe for Lemon Poppy Seed Cake, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rating: 10

Category:
Category:

Ingredients:  
Ingredients:  
Betty Crocker Lemon Poppy Seed Muffin/Cake Mix
1/2 cup vegetable oil
3 eggs
Dates
Figs
Bag of pecan pieces
Lemon juice
Duncan Hines Lemon Cream Cheese Frosting

Directions:
Directions:
Follow directions to make the Betty Crocker Lemon Poppy Seed Muffins. Chop the dates and figs into about 1/4" squares. Fold the dates, figs and pecans, and a little bit of lemon juice into the finished mix adding just enough of each ingredient to have a taste of each in every bite. Pour mixture into a loaf pan and cook as instructed on the muffin mix box. Allow loaf to cool to the touch (about 1 hour). Remove from loaf pan and place on serving platter. Mix enough lemon juice into the lemon cream cheese frosting to make it a little thinner and spread on the cooled loaf.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Aunt Sissy contributed this recipe and says: "Mom used to make a simple poppy seed cake from scratch. I made this recipe for her with the added figs, dates and pecans and she said it was the best poppy seed cake she had ever had. She requested I make this several times after that. It is yummy! And, figs and dates are not something I would normally eat alone."

 

 

 

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