Simple Poppy Seed Cake
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 50 mins | 25 mins | 12–16 servings |
🔪 Key Equipment
- Large tube pan
- Angel food cake pan
- Large bowl
- Electric mixer
- Wire rack
- Long wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Box | Cake Mix | Lemon flavor |
| 4 | Eggs | Large |
| 1 Cup | Water | Or substitute with Orange Juice |
| ½ Cup | Oil | Vegetable oil |
| ¼ Cup | Poppy Seeds | Small box |
Instructions
Step 1: Prep and Mix Batter
- Preheat oven to 350°F. Grease and flour a large tube or angel food cake pan.
- In a large bowl, combine the 1 box lemon Cake Mix, 4 large Eggs, and 1 cup Water (or Orange Juice).
- Beat with an electric mixer on medium speed for 4 minutes until smooth.
- Add the ½ cup Oil and ¼ cup Poppy Seeds to the batter. Blend on low speed until just combined.
Step 2: Bake and Cool
- Pour the batter evenly into the prepared pan.
- Bake for 45-55 minutes, or until a long wooden skewer inserted into the center comes out clean and the top is springy to the touch.
- Let the cake cool in the pan for 20-25 minutes before carefully inverting it onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
Original Recipe Scan
