Lemon Poppy Seed Bundt Cake

Lemon is such a spring time flavor. I love homemade lemonade, lemon pasta, lemon sorbet, and at one time I used to LOVE lemon bars. Unfortunately, I ate and entire pan once and now I get sick if I just look at them.

However, that was a long time ago... hum...maybe I should try them again...I think I know what I'm going to make this weekend...

I guess I better get back on topic. Lemon is wonderful! That is why I really like this lemon cake. It is full of moist lemony goodness.

Cake Ingredients:

1 package lemon cake mix

1 3.4 oz. package lemon instant pudding (or vanilla - but better with lemon)

1/4 cup poppy seeds

1/2 cup oil

1 cup warm water

4 eggs

Glaze Ingredients:

2 cups powdered sugar

lemon juice

milk

Combine cake mix, pudding mix, poppy seeds, oil and warm water in large mixing bowl.

Add eggs, one at a time, beating well after each addition.

Put in greased and sugared (with powdered sugar) bundt pan and ...

bake at 350 degrees for 45 minutes or until done.

To make glaze, place powdered sugar in a bowl. Stir in just enough lemon juice or milk to make it a runny consistency (I like to add mostly milk, with just a little lemon juice).

Once the cake has cooled slightly, place it upside down on a cake platter. Wait until it has cooled completely, and drizzle glaze over the top.

*If you want a slightly different flavor, you can add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. If you add these spices, put them in when you add the cake mix. It tastes good, however, I like the pure unadulterated lemon flavor. Either way, I'm sure you will enjoy.