When I am "volun-told" to bring dessert for family celebrations or potlucks, this recipe is my go-to spring and summer favourite. Like many of the recipes that get tested until perfect in my kitchen, this one has been passed down from my grandmother. When I am in charge of Easter or Mother's Day brunch (the whole thing, not just dessert), it is not uncommon for me to serve this cake after my Grandma's Tater Tot Omelette Pie.
It is so easy! All you do is dump the ingredients into a bowl.
Mix.
Pour into Bundt cake pan.
Bake.
Let cool.
Sprinkle with icing sugar.
Move to serving platter.
Slice.
Serve.
Ingredients:
1 package of lemon cake mix
1 package of instant lemon pudding mix
4 eggs
1/2 cup vegetable oil
1 cup water
1/4 cup poppy seeds
1/4 cup icing sugar
Pre-heat oven to 350F.
Combine all ingredients, except icing sugar, in large bowl. Beat with electric mixer for approximately 4 minutes, until mixture is well combined and smooth. Pour batter into prepared 10-inch Bundt cake pan.
Bake for approximately 50 minutes.
Cool 5-10 minutes in pan, then invert onto cooling rack and allow cake to cool completely. When cake is cool, dust with icing sugar, then move to serving plate.
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