EASY LEMON POPPYSEED CAKE
This cake is so moist and pillowy. It makes a perfect brunch bread or a tea-time treat. It even gets better the second day.
1 package lemon cake mix
1 box instant lemon pudding mix
1/2 cup canola oil
1 cup water
1/4 cup poppy seeds (more than one small container)
Preheat oven to 350.
Spray one bundt pan or two loaf pans with Pam Baking (with flour) and set aside.
Combine all ingredients in a large bowl.
Beat four minutes on medium speed.
Pour evenly into prepared baking pan.
Bake 45 minutes.
MENU PLAN for April 30-May 6, 2012
MONDAY - Leftover grilled chicken breasts and Truck Stop Potatoes
TUESDAY - Garlic and Lime Broiled Tilapia with leftover potatoes and Hungarian Shortbread (Baking With Julia)
WEDNESDAY - drive through (after Track meet)
THURSDAY - Grilled Chicken and Shrimp Fajitas with cilantro rice and my homemade salsa
FRIDAY - Leftover Fajitas Nachos
SATURDAY - Pizza Night with salads
SUNDAY - KC's Birthday Macaroni and Cheese with White Cupcakes
The cake looks delicious!ReplyDelete
That looks and sounds delicious! And easy too! :)ReplyDelete
Just put one in the oven! Can't wait to taste it!ReplyDelete
Made this yesterday. Didn't have the lemon ingredients so tweaked it a bit to try for almond poppy. It came out great - wonderful recipe - I had to limit my kids to 2 large slices at a time - they LOVE it! Thanks for the recipe.ReplyDelete