Monday, January 25, 2010

Lemon Poppy Seed Cake In A Sweet Lemony Glaze


Lemon Poppy Seed Cake

By: Barbara Burrell

This is a popular cake with our family and friends. It’s a popular cake that I often get many recipe requests for.  You can present it in many ways:  Bundt Cake, Cupcakes, Mini Loaves, Large Loaves, etc.  I use this as a bake sale item and they go quickly.


1/4 Cup Poppy Seeds (optional but definitely worth the extra flavor)
1/4 Cup Milk
1 (18.25 ounce) package Lemon Cake Mix
1 (3.4 ounce) package Instant Lemon Pudding Mix
1 Cup Water
1/4 Cup Vegetable Oil
4 Eggs
2 TBS Lemon Juice


1. Preheat oven to 350 degrees F.

2. Grease and flour a 10 inch Bundt or Angel Food Cake Pan (or 2 *24 reg size muffin pans),
 *NOTE: I use the Nonstick Pan Release recipe for greasing and it works perfectly* See my recipe section.

3. In a large mixing bowl add milk,poppy seeds, water, vegetable oil, eggs, cake mix and pudding mix.

4. Mix all ingredients until combined well (about 5 minutes in my kitchen aid mixer).

5. FOR CAKE: If making the cake pour entire batter into your greased pan and Bake in Oven for 40-45 minutes or until sides are light brown and toothpick or skewer comes out clean.

FOR CUPCAKES: If making cupcakes use about 1/4 cup to measure out the batter for each regular size cupcake. 1/3 seems to make it a little too full so be careful if you use more than 1/4 cup. The batter should make 24 regular sized cupcakes. Allow the cupcakes to bake for about 25 minutes or until center comes out clean and edges are a light brown.

FOR MINI LOAVES (9 count Pan):  Fill loaf pans up 1/2 way and bake for 25 minutes or until done.

FOR MEDIUM SIZE LOAVES:  Fill loaf pan up 1/2 way and bake for 40 minutes or until done.

6. Remove Cake/Cupcakes from Pan after allowing to sit for about 5 minutes.

7. Place Cake on Stand or Plate.
Place Cupcakes On Cooling Rack.

8. *OPTIONAL* Poke holes into the cake/cupcakes to where you have alot of small holes spaced apart.

9. *OPTIONAL* Pour glaze over entire cake/cupcakes (this will absorb into the cake making it more moist and lemony).


1 1/2 to 2  Cups Powdered Sugar
1/4 Cup Lemon Juice

Combine Powdered Sugar and Lemon Juice in small mixing bowl and mix well with fork or whisk until completely combined and consistency is that of a glaze.

I usually mix mine in the food processor and pulse until I get that desired consistency.

You can create your desired thickness for your taste preferences by adjusting the sugar or lemon juice amounts.  I like mine to be white, somewhat thick but still with a drizzling consistency.


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