This is a great lemon poppy seed loaf. I've included my special tweaks too. Makes 2 loaves.
Lemon Poppy Seed Loaf
1 pkg. (18 1/4 oz.) white cake mix 1/2 cup oil*
1 pkg. instant lemon pudding mix 4 tsp. poppy seeds
1 cup warm water zest of 1 lemon
4 eggs Glaze, if desired
Preheat oven to 350 degrees. In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in lemon zest and poppy seeds. Pour into 2 greased 9x5 inch loaf pans Bake for 35 to 40 minutes or until toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Glaze if desired.
* I used vegetable oil.
Lemon Glaze
1/2 cup powdered sugar 3-4 tbs. lemon juice
Put powdered sugar in small bowl and add the lemon juice-just enough to make a thin liquid when drizzled from a spoon. Glaze each loaf. If desired can glaze sides of lemon poppy bread loaves too. (May use Realemon Juice instead of lemon juice; I did)
Makes 2 loaves.
Wasn't sure if you wanted from scratch cakes or a package mix. But this one is so good and so easy hope you like it as much as we do.
My special tweaks are the lemon zest and the glaze. Wanted it to be lemony but not tart.
Judy from Louisiana.
Original recipe from A Taste of Home - Cooking Through the Seasons