I cut this recipe out of magazine years ago. I don’t even remember which magazine. I made this last weekend. I usually do not make dessert, cookies, cakes or pies, but I have to say this cake is the BOMB!! It has that great sour taste I love. And it is a big hit with brother. I may have to try more lemon or lime desserts in the very near future. It can be made as cupcakes also, but watch the time and adjust since they cook faster.

1 package (any brand) Lemon Cake mix
1 package Instant Vanilla Pudding mix
4 Eggs
1/2 cup Canola or Veg Oil
1/4 cup Poppy Seeds
Zest of 1 Lemon

Drizzle Topping
2 cups Confectioner’s Sugar
2 tablespoons Water
2 tablespoons fresh squeezed Lemon Juice

Preheat oven to 350 degrees F. Oil a 13 X 9 baking dish. In a lagre bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat on low speed using a stand mixer or hand mixer for 30 seconds. Then beat on medium for 2 minutes. Fold in poppy seeds and lemon zest. Transfer to the baking dish. Bake for at least 35 minutes. Check with a toothpick inserted in the center to see ifit baked through.
Cool. Combine the ingredients for the drizzle and drizzle across the cool cake. In my case try to mask the part of the cake eaten out of it by my older Irish Wolfhound. 😦 I forgot and let it cool on my butcher’s block that is within easy reach of him.