Monday, 1 September 2014

Lemon Poppyseed Cake

Over the summer, I had a chance to get a little more organized and discovered that I may be a bit of a hoarder or as I like to see it; stockpiler. Boxes of cereal (there was a movie promo, don't you know), doggie stuff, scrapbooking supplies, crushed pineapple, Chipits, sprinkles and apparently also cake mixes.

 Fortunately, I can use at least one of those items in the following recipe. I used to make a recipe for Lemon Poppyseed cake where you beat the egg whites separately and folded them in and yadda, yadda, yadda until my friend Kathy gave me this great recipe. I've never looked back and have made it countless times. So moist and yummy and turns out great always. I took it to a function and didn't have my camera so you'll just have to imagine the inside....

Lemon Poppyseed Ring

1 pkg lemon cake mix
1 pkg (4 serving size) vanilla pudding, instant
4 eggs
1 cup lemon or plain yogurt
1/3 cup vegetable oil
1/4 cup poppy seeds
2 tsp. grated lemon rind

Combine ingredients and spread batter evenly in prepared bundt or tube pan. Bake 50 -60 minutes at 350F or until tester inserted in the middle comes out clean.
Cool and remove from pan.

While still warmish, prepare the following and apply to the cake.
3 Tbsp milk
2 Tbsp butter (melted)
2 cups icing sugar
3 Tbsp lemon juice (fresh)
1 tsp. grated lemon rind
 Adjust the liquid so it is the correct consistency to stay on the cake.