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Cake: Lemon Poppy-Seed Cake Mix

Source of Recipe

The Perfect Mix


List of Ingredients

1 1/2 cups sugar
3 cups cake flour
1 1/2 teaspoons baking powder
1/4 cup poppy seeds


Recipe

Blend all well and store in airtight container. Good given in a bundt pan, with several fresh lemons added, grouped on cake plate.

Lemon Poppy Seed Cake (serves 8): 3/4 c. butter, 6 eggs, 1/3 c. milk, 1 tsp vanilla extract, 1 tsp lemon extract, zest of 1 lemon, 1 package cake mix, glaze of 1/2 c. sugar + 1/2 c. lemon juice. Preheat oven to 350ºF. Butter an 8-9 cup bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts and zest. The mixture will look curdled. Add the cake mix and continue to beat on medium speed for 3-4 minutes until mixture is smooth. Pour batter into the greased pan and bake for 45-55 minutes. While cake is baking, make the glaze.

For glaze, combine sugar and lemon juice in small saucepan over medium heat and bring mixture to a boil for 3 minutes. When cake has been removed from the oven, poke the cake all over with a wooden skewer, and brush the glaze over the cake. Let the cake stand for 1 hour, and remove from the pan to cool on a wire rack. Wrap the cake when it is cooled.