So remember when we had that talk about using boxed mixes? And I told you I only have a few recipes I like, where I use a box and like the result? This is one. Actually, there are 3 total. But I don’t ever post them, because I think to myself – I’m sure everyone already has this recipe.
I ran into my friend Marge the other day (don’t you love that name?) at the paint store. Yes, I was buying paint. Not a happy place for me. Let’s just say sewing is not my only challenge. Anyway, she asked me if I had a good Lemon Poppy seed recipe, and asked if I would post it ASAP.
This cake is so simple, hence, the name. It’s also really moist and almost fail proof. The original recipe came with some yawner icing, but adding fresh lemon juice and lots of zest makes this special.
Marge, this one’s for you.
Lemon Almond Poppy seed Cake with Fresh lemon Icing
4 eggs, beaten
1/2 cup vegetable oil
2 tablespoons almond extract
1 cup water
2 tablespoons poppy seeds
1 package lemon cake mix (I like Duncan Hines)
1 small (3.4 oz) instant vanilla pudding
2 cups powdered sugar
Juice from 1-2 lemons (about 1/4 cup juice)
zest from lemons
2 tablespoons melted butter
Preheat oven to 350 degrees. Grease and flour a bundt pan.
Mix all wet cake ingredients together with mixer until blended . Add dry ingredients, including poppy seeds, mix until all ingredients are blended well, about 3 minutes.
Pour into prepared pan. Bake for about 40-50 minutes, or until toothpick inserted in center of cake comes out clean.
Remove from oven and let cool for about 5 minutes, before inverting onto serving platter.
Prepare icing, and frost cake when completely cooled. Serve with fresh strawberries.
Melt butter, add to powdered sugar, lemon juice and zest, and salt in bowl. Whisk or beat until smooth. Thin with a little milk, water or lemon juice if too thick.
-I use 1-2 lemons depending on the amount of juice extracted and the size of the lemon. You will need about 1/4 cup lemon juice to make the icing spreadable. If using one lemon, only take the zest from one lemon as well. If you want to thin the icing a bit, you may use a little milk.