A simple and delicious lemon poppy seed cake made with the convenience of a lemon cake mix. This moist cake is baked in an angel food cake pan for a beautiful presentation.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Box | Lemon Cake Mix |
| 4 | Eggs |
| 1 Cup | Water or Orange Juice |
| ½ Cup | Oil |
| 1 small box (¼ cup) | Poppy Seeds |
Instructions
- Preheat oven to 350°F (see note below). Grease and flour a large tube or angel food cake pan.
- In a large bowl, combine the lemon cake mix, four eggs, and one cup of water (or orange juice).
- Beat with an electric mixer on medium speed for 4 minutes.
- Add the oil and poppy seeds to the batter. Blend on low speed until just combined.
- Pour the batter into the prepared pan.
- Bake for 45-55 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20-25 minutes before carefully inverting it onto a wire rack to cool completely.
Note
The original recipe card suggests a high baking temperature of 425°F but also warns that it cooks fast. A more standard and reliable temperature for this type of cake is 350°F, which is used in the instructions above. If you choose to bake at 425°F, watch the cake very carefully and start checking for doneness much earlier.
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