Lemon Poppy Seed Cake

• 1 can (small 6 Oz. Can) Frozen Lemonade Concentrate
• 1 box (18.25 Oz. Box) Yellow Butter Cake Mix
• 1 box (small 3.4 Oz. Box) INSTANT Vanilla Pudding Mix
• 4 whole Eggs (large)
• 1/2 cups Canola Oil
• 1 cup Water
• 2 Tablespoons Lemon Juice (fresh Squeezed!)
• 3 Tablespoons Poppy Seeds
• 1 teaspoon Lemon Zest

1. Preheat oven to 350u0b0F. Grease and flour two medium loaf pans or one 13x9x2 baking pan. If you use the 13x9x2, reduce baking time accordingly.
2. Set aside the can of frozen lemonade concentrate and allow it to thaw for a glaze while you're making the cake.
3. Mix all the other ingredients and pour into the prepared pan. Tap the pan on the counter 3-4 times to remove air pockets. Bake for 40-50 minutes, or until a wooden skewer comes out clean.
4. Remove from the oven, and while it's still hot, use your skewer to poke holes all over the top of the cake. Immediately pour half of the thawed can of frozen lemonade concentrate over the cake and allow it to soak in. Use the rest of the lemonade mix to make a cold glass for the cook. Cool the cake for at least one hour. Store in the refrigerator, tightly covered. Freezes well, too!

concentrate, mix, eggs, canola oil, water, lemon juice, poppy seeds, lemon zest

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