Lemon Poppy Seed Cake

• FOR THE CAKE:
• 1 box (18.25 Oz. Box) Yellow Or Lemon Cake Mix
• 1 box (4-serving Size) Instant Lemon Pudding Mix
• 1/4 cups Poppy Seeds
• 3/4 cups Oil
• 1 cup Water
• 4 whole Eggs
• 1 whole Lemon, Zested
• _____
• FOR THE GLAZE:
• 1 whole Lemon, Juiced
• 1 cup Powdered Sugar, Up To Double The Amount As Needed

1. Preheat oven to 350u0b0F.
2. Grease and flour a bundt pan.
3. Combine all cake ingredients in a mixing bowl. Beat for 3 minutes. Pour into prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
4. Allow to cool for 2 hours on a cooling rack before taking out of the pan.
5. Make the glaze:
6. Juice lemon into a bowl. Sift powdered sugar into the juice, starting with 1 cup. Whisk together. Add more powdered sugar as needed to reach the desired consistency: that of a very thick syrup.
7. Spoon glaze evenly over the cooled cake. Cut and serve!

cake, mix, lemon pudding mix, ubc, oil, water, eggs, lemon, lemon, powdered sugar

Taken from tastykitchen.com/recipes/desserts/lemon-poppy-seed-cake-2/ (may not work)