Lemon and poppy seed, who can resist, right? This recipe can qualify as a 5 ingredients or less recipe and that is always a good thing, however one would need to keep lemon cake mix and lemon pudding mix on hand. I love how simple this recipe is and the dump and mix instructions are great. I literally dumped all the ingredients into my bowl and mixed with the blender until well blended.
My sister makes this in two small loaf pans, but I opted for the bundt cake pan this time. When the cake was done, I used the toothpick method to check for doneness. It was set on a cooling rack and allowed to cool for 20 minutes. After the cooling time, I slid a knife down the outer and inner edges to make sure the cake would release from the pan. I put the cake onto my fancy cake plate and allowed it to fully cool.
I felt that the lovely cake looked naked without some sort of frosting or topping, so I whipped together white frosting and put a tablespoon or so of lemon juice into the frosting. I made it quite thin so it would slide down the sides of the cake. It was at this time that I wished I had drizzled the frosting when the cake was warm, but my thin frosting did a pretty good job of running down the side without ending up all in a puddle at the bottom of the cake.
Taste test proved my original findings—lemon and poppy seed are a great combination. The cake is moist enough to serve without frosting, but I liked the look of the cake with a topping. So far I am the only one to taste this treat so I will post the rating in a day or two.
This exact recipe was in the March issue of Taste of Home Cooking but was called Grandma's Lemon Poppy Seed Cake. Must be a good recipe.
ReplyDeleteWe decided to give this cake recipe four stars. For cake, to a family sort of meh on cake, this is a very moist one. I would probably try it 2 small pans as my sister has done, and freeze one. Sadly, 1/2 of this one will end up in the garbage. It is nearly time to make more treats.
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