Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 16 servings
Ingredients: 1 package lemon cake mix (regular size); 1 package (3.4 ounces) instant lemon pudding mix; 3/4 cup warm water; 1/2 cup canola oil; 4 large eggs, room temperature; 1 teaspoon lemon extract; 1 teaspoon almond extract; 1/3 cup poppy seeds; 1/2 cup confectioners' sugar; Juice of 1 lemon; Additional confectioners' sugar, optional

This light and lemony Bundt-style lemon poppy seed cake makes for a delightful (and pretty!) summer treat. Serve it with fresh berries and whipped cream for extra fanfare, or enjoy it as is with your morning cup of coffee. It's as versatile as it is tasty!

Ingredients

1 package lemon cake mix (regular size)

1 package (3.4 ounces) instant lemon pudding mix

3/4 cup warm water

1/2 cup canola oil

4 large eggs, room temperature

1 teaspoon lemon extract

1 teaspoon almond extract

1/3 cup poppy seeds

1/2 cup confectioners' sugar

Juice of 1 lemon

Additional confectioners' sugar, optional

Instructions

1 Make the batter

2 Preheat the oven to 350°F. In a large bowl, combine the cake mix and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed, then for an additional two minutes on medium speed. Gently stir in the poppy seeds, then pour the batter into a well-greased 10-inch fluted tube pan.

3 Bake and cool the cake

4 Bake the cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.

5 Glaze and garnish the cake

6 Combine the confectioners' sugar and lemon juice, then brush the mixture over the warm cake. Let the cake cool completely, then dust it with additional confectioners' sugar, if desired.