This is an easy, moist lemon and poppy seed cake that was my grandfather’s favorite.
Ingredients
- ¼ cup poppy seeds
- ¼ cup milk
- 1 (18.25 ounce) package lemon cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup water
- ½ cup vegetable oil
- 4 eggs
Directions
Step 1
Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Step 2
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
Step 3
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 249 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat3g | 15% |
Cholesterol55mg | 18% |
Sodium337mg | 15% |
Total Carbohydrate30g | 11% |
Dietary Fiber1g | 2% |
Total Sugars19g | |
Protein4g | |
Vitamin C0mg | 1% |
Calcium57mg | 4% |
Iron1mg | 6% |
Potassium65mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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