I took this lemon poppy seed cake to a bridal shower this week and the plate came home empty.  I must tell you that my family was a little disappointed.  I must admit that I attended the shower and I took two pieces.  Then I did bring one home for my grandson.  I just couldn’t let him down and he is young and I knew he would burn up the calories.  He even gave his aunt his very last bite.  Now wasn’t that so nice of him to share.  Ha ha.

Little did I know that he would have me burn off my calories too.  Yes we hopped on the bikes and all was well until on the way home; you guessed it, he got a flat tire.  I don’t know about where you live, but here you have to stay on the path or you will get these awful thorns in your tires.  We call them goat thorns.  I think that it is because they are like the shape of a goat; they have two sides like horns coming out and then one coming down like their beard.  Whatever the reason, they are not our friends and so we try to stay on the path and away from them, otherwise you will be just like us and get to walk your bike home.  That’s okay, it was still nice to get out in the beautiful weather that we are having.  It was 74 degrees. The birds were singing and the ducks were having a great time playing in the water.  I think that sometimes animals have it figured out.  Play, sleep and eat.  Let’s all try a little bit more of that this week.  Good luck.  Just make sure this  yummy cake is on your list.

Lemon Poppy Seed Cake


Lemon Poppy Seed Cake
Recipe Type: Cake
Author: Amy
Prep time:
Cook time:
Total time:
Serves: 16 people
  • 1 box yellow cake mix
  • 1 (3 ounce pkg) vanilla pudding
  • 4 eggs
  • 1 cup sour cream
  • 2/3 cup water, warm
  • 1 tsp butter extract
  • 1 tsp almond extract
  • 2 Tbsp poppy seeds
  • Frosting:
  • 3 cups confectioners sugar
  • 1/2 cup butter, softened
  • 1/8 – 1/4 cups milk (desired thickness)
  • 1/2 tsp butter extract
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  1. In a large mixing bowl, mix the cake mix, vanilla pudding, eggs, sour cream, and water for about 1 minute.
  2. Add butter extract, almond extract and poppy seeds.
  3. Mix well for about 2 more minutes on a high speed.
  4. Spray a bunt cake pan with cooking spray.
  5. Spread the batter evenly into the pan.
  6. Bake at 350 degrees for 50 minutes.
  7. Check with a tooth pick or cake tester to make sure it is done.
  8. Let the cake set for 5 minutes before removing cake to a wire rack.
  9. Let cool for about 10 minutes.
  10. Place on to a large plate and drizzle with frosting.
  11. The cake will still be a little warm and this makes the frosting drizzle down the cake.
  1. In a medium sized mixing bowl, mix confectioners sugar, butter, milk, and all the extracts.
  2. Mix on high for 2 – 3 minutes.


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