I was needing a little sunshine in my life, so I made this lemon cake. Seriously, where did Spring go??? I saw snowflakes today! If you need a little perking up, this easy cake might be just the trick. Enjoy!
1 pkg lemon cake mix (I used Duncan Hines Moist Deluxe Supreme) but even a yellow mix would do
1 pkg instant lemon pudding mix
1 cup sour cream (I used reduced fat)
1/2 cup vegetable oil
1/2 cup water
1 tbsp lemon extract
2 tbsp poppy seeds
3 tbsp butter, melted
2 1/4 cups confectioner's sugar
3 tbsp lemon juice
1 tsp vanilla extract
Stir until smooth and let stand a few minutes to thicken before drizzling over cooled cake.
To make the cake:
Preheat oven to 350 degrees. Beat all ingredients, except poppy seeds, on low in a large bowl until moistened, then beat on medium for 2 minutes. Stir in poppy seeds. Pour into nonstick or greased and floured 12 cup Bundt pan. Bake at 350 Degrees for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan about 10 minutes then invert onto wire rack to cool completely. Drizzle with glaze, let set a few minutes and serve.