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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Poppy Seed Cake Recipe

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This recipe for Lemon Poppy Seed Cake is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (about 15 oz.) yellow cake mix
1 package (4-serving size) lemon gelatin
4 eggs
⅔ cup water
½ cup vegetable or canola oil
Grated peel and juice of ½ lemon
¼ cup poppy seeds

Lemon Glaze (optional):
Whisk 1 cup powdered sugar and 2 tablespoons lemon juice in a small bowl until smooth.
Directions:
Directions:
1.Preheat oven to 350º F. Grease and flour 12-cup (10 inch) bundt pan.
2. Combine cake mix, gelatin, eggs, water, oil, lemon peel and juice in large bowl; beat 1-2 minutes or until well blended. Stir in poppy seeds. Pour batter into prepared pan.
3. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes; invert onto wire rack to cool completely.
4. Prepare Lemon Glaze, if desired. Drizzle over cooled cake.
Number Of Servings:
Number Of Servings:
12 Servings
Personal Notes:
Personal Notes:
Yet another easy and tasty dessert. I tend to gravitate towards those recipes that are quick to prepare and have a very tasty yummy result. This one is just that! FYI: The glaze makes it even yummier!

 

 

 

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