Copyright ©2007- 2020 Donna Goff

Sunday, September 16, 2007

Lemon Poppyseed Pound Cake

Ingredients:

1 box lemon cake mix (any kind but chiffon)
1 small box instant vanilla pudding
4 eggs
1 cup water
1/2 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Directions:


Preheat oven to 350 degrees. Grease and flour the bundt pan. Combine all ingredients together and then mix two minutes. Pour into bundt pan. Bake at 350 degrees for 45-55 minutes, or until toothpick comes out clean, do not touch for doneness! Crust will be darker than a normal cake. Cool in pan 25 minutes. Invert and remove from pan, cool completely. Top with glaze or a dusting of powdered sugar.

Lemon glaze:

Blend on cup sifted powdered sugar with 1 tablespoon plus 1 teaspoon milk or lemon juice, and 1 teaspoon vegetable oil. Add more sugar to thicken, more liquid to thin. Spoon over cooled cake.

Sizes of pans:

Tube / Bundt 45-55 minutes
Two 8" layers 32-37 minutes
Two 9" layers 30-35 minutes
13x9 oblong 40-45 minutes

High Altitude Adjustments:

1 box lemon cake mix (any kind but chiffon)
1 small box instant lemon pudding
4 eggs
1 1/2 cup water
1/4 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Bake at 375 degrees,
Tube/Bundt 45-60 minutes
Three 8 " layers 25-32
9" and 9x13 use times shown above.

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