Lemon Poppyseed
Yield
12 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 1 | each |
instant pudding mix
lemon |
*
|
| 1 | cup |
water
|
|
| 4 | large |
eggs
|
|
| 1 | x |
poppy seed
|
*
|
| ⅔ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 1 | each |
instant pudding mix
lemon |
*
|
| 237 | ml |
water
|
|
| 4 | large |
eggs
|
|
| 1 | x |
poppy seed
|
*
|
| 158 | ml |
vegetable oil
|
|
Directions
Beat all ingredients, except poppyseed, until smooth.
Add poppyseed to your taste. I usually add about 2 tablespoons but you can add as much as you like.
Bake it in a well greased bundt pan for about 40 minutes at 350℉ (180℃) F or until a toothpick comes out clean.
If you were using small bread pans you would cut the baking time down depending on the size of your pans.
It makes great muffins too.
