Lemon Poppy Seed Cake

I finally found a recipe I like for one of my favorite cakes! (Actually, I combined two that I kind of liked) This new moist concoction just melts in your mouth.
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1 (18 1/2 oz.) box lemon cake mix
4 eggs
3/4 c. oil
1 (5 1/4 oz.) box instant vanilla pudding
1 1/4 c. cold water
3 Tbsp. poppy seeds
GLAZE
1 c. powdered sugar
4-5 tsp. lemon juice
1 tsp. vanilla
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Combine dry cake mix, eggs, oil, dry pudding mix, water and poppy seeds. Mix well, about 4 minutes. Bake at 350 degrees in greased 9 x 13 inch pan for 20-30 minutes, (or in a bundt pan for 40 minutes) or until toothpick comes out clean.

Mix up glaze and pour over the top of the slightly cooled cake. Serve.

Goes well with whipped cream or vanilla icecream.

 

Interesting, this lady's recipe includes blueberries and buttermilk

I had a hard time getting the cake out of the bundt pan; part of the top stuck to it. But Mama Hollioni says after your oil the pan, dust it with bread crumbs, and it will come out in one piece.