Poppyseed Cake

By Evelyn McIver
Buhler, KS

1 pkg. White or yellow cake mix
1 cup water
1/2 c. oil
4 eggs
1 pkg. instant lemon pudding mix
4 T. poppyseed

Mix together dry ingredients. Add eggs, one at a time, beating well after each addition. Pour batter into well greased and floured bundt cake pan. Bake at 350 degrees for 45 minutes. Allow cake to cool  in pan for 15 minutes before removing.

Drizzle with glaze  made of confectioners’ sugar, lemon juice and butter.

 

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