The Seasoned MomLemon Poppy Seed Loaf
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Ingredients
Serves 16- 1 (15.25 ounce) box lemon cake mix
- 1 (3.4 ounce) package instant lemon pudding mix ((just the dry mix -- do not prepare the pudding))
- 1-2 tablespoons lemon juice
- 4 large eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ½ cup vegetable oil
- 1 tablespoon poppy seeds
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Steps
- Step 1
Preheat the oven to 350°F. Grease two (8.5 x 4.5-inch) loaf pans or spray with nonstick baking spray; set aside. In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, dry pudding mix, poppy seeds, water, oil, and eggs for about 2 minutes.
- Step 2
Divide the batter evenly between the two prepared loaf pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pans, then turn the loaves onto wire racks to cool completely before glazing.
- Step 3
In a small bowl, whisk together the powdered sugar, 1 tablespoon of the lemon juice, and the vanilla extract until a thick, pourable glaze comes together. If it seems too thick, gradually add more lemon juice one teaspoon at a time. If the glaze is too thin, whisk in additional powdered sugar until it reaches the desired consistency.
- Step 4
Drizzle the glaze over the cooled cakes. Once the glaze sets, slice and serve.
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Preheat the oven to 350°F. Grease two (8.5 x 4.5-inch) loaf pans or spray with nonstick baking spray; set aside. In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, dry pudding mix, poppy seeds, water, oil, and eggs for about 2 minutes.
Source: The Seasoned Mom
