Lemon
Poppyseed Bread-Cake
1 package (18.25 oz.) white cake mix
1
package (3.4 oz.) instant lemon pudding
1
cup warm water
4
eggs
½
cup vegetable oil
4
tsp. poppy seeds
1
TB lemon juice
½
tsp. lemon extract (or 1 tsp. lemon zest or 1 TB lemon juice)
Combine
cake mix, pudding mix, water, eggs, oil, and lemon flavors. Beat on low speed
for 30 seconds, then on medium for 2 minutes. Fold in poppy seeds. Pour batter
into two greased 9x5” loaf pans. Bake at 350 for 35-40 minutes until a
toothpick inserted near the center comes out clean. Cool bread in pans for 5 and add glaze while
in pans.
Glaze:
1
1/2 tsp. lemon juice
3
TB milk
1/2
cup powdered sugar
Mix
and let sit 5 min. Once cool, remove to wire rack.
Yields:
2 loaves
