Lemon Poppy Seed Cake


1 Duncan Hines Lemon Supreme Cake Mix
1 Pkg. Instant Lemon Pudding
1/4 Cup Poppy Seeds
1 Cup Hot Water
1/2 Cup Vegetable Oil (Wesson or Crisco, etc.)
4 Eggs


Preheat oven to 350°

Lightly grease bundt pan with cooking spray.  Place the cake mix in a large bowl.  Make a well in the center then add the lemon pudding and poppy seeds.  Pour the hot water over the pudding mix and poppy seeds.  Stir quickly with a spoon to mix.  Add the oil and eggs and beat with an electric mixer for 4 minutes.  Pour into the greased bundt pan.  Bake at 350° for 50 to 55 minutes.  Cool for 5 minutes before removing from pan.

Cream Cheese Frosting


1/2 Cup (1 Stick) Margarine or Butter
1 8oz. Pkg. Cream Cheese
4 Cups Powdered Sugar
1 Teaspoon Vanilla
1 Teaspoon Almond Extract


Let butter and cream cheese stand on counter to warm slightly.  In a medium bowl cream the butter and cream cheese.  Add the powdered sugar, vanilla and almond and mix until light and creamy.  Frost all sides of the cooled cake.  There may be more frosting than needed, depending upon your preferences.  The left over frosting is great on graham crackers, muffins or cupcakes.

A light glaze can also be used by mixing powdered sugar and orange juice (heat the orange juice).

Note: This recipe is from our Grandma Hilma who was a great cook.  She quite often had a Lemon Poppy Seed cake to go with whatever wonderful dinner she had cooked up.