Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
For Cake:
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1 (18 1/4 oz.) box yellow cake mix (with or without the pudding)
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1 (3 oz.) box Jell-o instant lemon pudding mix
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1 stick butter, melted
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4 eggs
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1 cup warm water
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1/4 cup poppy seeds
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zest of one lemon, finely zested and chopped
For Glaze:
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the juice of 2 lemons, *reserve 1 tsp. for frosting
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1 1/2 cups powdered sugar
For Frosting:
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1 can lemon frosting, warmed
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1 tsp. lemon juice
Instructions
Preheat oven to 350°degrees F.Grease and lightly flour a bundt cake pan.In mixer bowl, beat together cake ingredients for 4 minutes. Pour batter into prepared bundt cake pan.Bake for 45 minutes or until toothpick tests clean.While cake is baking, mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to be able to seep into the cake.When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it making sure it seeps down into all of the holes. *Some glaze may remain on top, but get it into all of the holes evenly as much as you can.Allow cake to cool, then carefully remove from the pan.Cool completely.For frosting, place frosting from can into medium-sized bowl, heat in microwave on medium-low heat until warmed and pourable. Quickly stir in 1 tsp. lemon juice, and drizzle over cooled cake.
