Lemon Poppy Seed Cake

• 1 package lemon cake mix (regular size)
• 1 package (3.4 ounces) instant lemon pudding mix
• 3/4 cup warm water
• 1/2 cup canola oil
• 4 large eggs, room temperature
• 1 teaspoon lemon extract
• 1 teaspoon almond extract
• 1/3 cup poppy seeds
• 1/2 cup confectioners' sugar
• Juice of 1 lemon
• Additional confectioners' sugar, optional

1. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 12-cup fluted tube pan.
2. Bake at 350u0b0 for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before inverting onto a serving plate.
3. Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

lemon cake, water, canola oil, eggs, lemon, almond, poppy seeds, sugar, lemon, sugar

Taken from www.tasteofhome.com/recipes/lemon-poppy-seed-cake/ (may not work)