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Lemon Poppy Seed Cake

Here is a very easy and delicious cake or dessert which I make all year, but at Christmas time I decorate it with red and green glace cherries.

1 Duncan Hines lemon cake mix
1 Jello lemon instant pudding
4 large eggs
1/2 cup Crisco Oil
1/2 cup poppy seeds
1 cup water or milk

In a large bowl, combine all ingredients and mix 1-2 minutes on low then 3-4 minutes on medium. Pour into a well-greased bundt pan and bake at 350 F for 55 minutes or until cake springs back when touched. Cool.

 

Lemon Icing:
zest of 1 lemon
juice of 1/2 lemon
1 1/2 to 2 cups Icing sugar (this varies depending on taste)

Dribble or spread over cake. If so desired, decorate with red or green cherries. This cake keeps for weeks and is simply delicious.

Submitted by Ruby MacCallum, Argyle Shore.

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