Easy Moist Lemon Poppyseed Cake
Lemon Poppyseed Cake recipe
Yield
16 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 1 | package |
cake mix, lemon
|
|
| 4 | large |
eggs
|
|
| 1 | package |
instant pudding mix, lemon
|
* |
| ½ | teaspoon |
almond extract
|
*
|
| ⅓ | cup |
vegetable shortening
oil |
*
|
| 4 | tablespoons |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 1 | package |
cake mix, lemon
|
|
| 4 | large |
eggs
|
|
| 1 | package |
instant pudding mix, lemon
|
* |
| 2.5 | ml |
almond extract
|
*
|
| 79 | ml |
vegetable shortening
oil |
*
|
| 6E+1 | ml |
poppy seed
|
|
Directions
Preheat oven to 350℉ (180℃).
Generously grease and flour pan.
Blend all ingredients in large bowl; beat at medium speed 2 to 3 minutes, or until well blended.
Pour into pan and bake 45 minutes or until toothpick inserted in cake comes out clean.
