Lemon Poppy Seed Cake
Jo found this cake in the Grayson Recipe book. We all complimented Jo on this great cake, but she did not want to put it in the recipe book because she says it is so easy to make. We are happy about that!!
Equipment
- 1 Bundt pan, greased and floured
Ingredients
Cake
- 1 pkg lemon Jello
- 1 cup boiling water
- 1 pkg lemon or white cake mix
- 1/2 cup cooking oil
- 4 eggs
- 1/2 cup poppy seeds
Glaze
- 1/2 cup icing sugar
- enough lemon juice to make pourable frosting
Other
- small amount of flour, for flouring pan
Instructions
Cake
- Preheat oven to 350 F.
- Dissolve Jello in hot water and cool.
- Prepare cake mix with oil, eggs, Jello and poppy seed.
- Pour batter into a well-greased and floured Bundt pan.
- Bake for at 350 F for 1 hour or until done.
Glaze
- Allow Bundt cake to cool and remove from pan.
- Mix icing sugar with lemon juice. Pour over the top of the cooled Bundt cake.
Variations
- This cake is very versatile! Substitute lime Jello for St. Patrick’s Day and use lime juice for the glaze. For Valentine’s Day, experiment with strawberry, raspberry or cherry Jello. Enjoy!