Yields 2 loaves or 4 mini loaves
1 package (18.25 oz.) white or yellow cake mix
1 package (3.4 oz.) instant lemon pudding mix
1 cup water
4 large eggs
1/2 cup canola oil
Zest from 1 lemon
4 teaspoons poppy seeds
Lemon Glaze, optional
1 1/2 cups powdered confectioners’ sugar
Juice from 1 lemon
Preheat oven to 350 degrees F.
In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. With a hand or stand mixer, beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Gently stir in lemon zest and poppy seeds.
Pour into two greased 9-in. x 5-in. loaf pans, or four mini loaf pans. Bake whole loaves for 35-40 minutes, or mini loaves for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Meanwhile prepare lemon glaze, if desired.
Cool in pans for 3 minutes before removing to a wire rack. Once on wire rack, place wax paper beneath rack and brush loaves with lemon glaze.
* For a recipe from scratch, click here.
Printed from www.TheComfortofCooking.com