Ever come across a recipe that is so simple, and even though it’s not from scratch, you know it’s a keeper. Especially for when you need something quick, but also need it to be a bit extra special. This lemon poppy seed cake is that type of recipe. I had never baked a box cake mixed with pudding before, but the addition of the vanilla pudding in this recipe, plus the poppy seeds makes for a really special treat.
Lemon Poppy Seed Lemon Cake + Icing Video
This recipe is adapted from the back of Watkins’ Pure Lemon Extract box. It’s true. Such a good recipe! The original cake asks for lemon zest, which is nice, and maybe good for a casual loaf cake, but I like to leave it out for fancier cakes. Yields 2 – 9 inch cakes. As an option, for this cake I add one more layer, stealing a layer from our Lemon Wedge Cake recipe from last week.
1 box of super moist white cake mix (18.25 oz. or 517 g)
1 package of instant vanilla pudding (3.4 oz. or 96 g)
1 cup water
1/2 cup of vegetable oil
3 eggs
1//4 cup poppyseeds
1 tablespoon (15 ml) pure lemon extract
(Optional) plus one layer of Lemon Wedge Cake (see recipe here).
Mix all of the ingredients (see, so simple) in a large bowl for two minutes or until blended. Pour into greased and floured cake pans. Bake at 350 degrees F. for 40 minutes or until a toothpick inserted comes out clean. Cool in pans for about 20 minutes before removing them. Set Aside.
(Check out the Swiss meringue buttercream recipe below).
