This Lemon Poppy Seed Pound Cake uses a lemon cake mix, lemon pudding mix, and only one bowl needed! Such a bright color and lemon flavor, perfect for spring brunch and parties!
Easter is this weekend and our two older boys are home from school on Spring Break. We actually don't have a long extended spring break here in Central PA, at least not for our public school kiddos. They would have had Thursday, Friday, and Easter Monday off, but Thursday was knocked off that list as a make-up snow day.
I love having them all home with me for a few days, but it does give me a bit of a preview of what the summer months will be like. As a person who is most productive when I keep to a routine, let's just say I'm going to have my work cut out for me this summer!
Something I discovered earlier this morning that works when the kids are getting really rambunctious is to have them pick a book and read it to Reuben. At 18 months I'm so excited to say that he already loves reading! His favorite book character right now is Pete the Cat, which is perfect because we have loads of those books on our bookshelf. Double bonus, both Silas and Wesley can read those books fully. Without a doubt, reading to Reuben will be on the daily summer schedule for sure!
As for me, pray for my continued sanity this Spring Break as I not only get work my normal work done, and also get an entire week's worth of work done in anticipation for our vacation the first week of May. Don't worry, you'll have new recipes posted that week - although I hope you'll excuse my longer than usual response to your email questions and messages. I'm forcing myself into a work-free week, which is really scary for me!
This Lemon Poppy Seed Pound Cake is absolutely perfect for spring with the bright yellow color and the lemony flavor. The glaze just puts it over the top with just the right amount of added sweetness, too!
yield: 12 servingsAuthor: Kelly Millerprint recipe
Lemon Poppy Seed Pound Cake
A lemon poppy seed pound cake recipe using a lemon cake mix and lemon pudding.
prep time: 5 MINScook time: 30 MINStotal time: 35 mins
15.25 oz box lemon cake mix (dry)
3.4 oz instant lemon pudding mix (dry)
1 cup water
1/2 cup oil
1/4 cup poppy seeds
1 cup powdered sugar
1-2 tablespoons milk
In a large mixing bowl, beat together cake mix, pudding mix, eggs, water, oil, and poppy seeds until well blended.
Pour into a well greased Bundt pan and bake at 350 degrees for 25 - 35 minutes or until a cake tester comes out clean.
Invert cake onto a wire rack and cool completely. In a small bowl, whisk together powdered sugar and milk for a glaze consistency. Drizzle over cooled cake. Allow glaze to set before slicing and serving.
This is truly one of my favorite type of recipes - delicious, easy, and one-bowl prep. My boys inhaled this delicious cake and asked me when I was making it again! So glad to have fellow lemon lovers around this house! :)