Lemon Poppyseed Loaf Cake
Ingredients
- 1 box lemon cake mix (without pudding)
- 1 small box lemon instant pudding
- 1 cup water
- 1/2 cup vegetable oil
- 4 eggs
- 1 tsp almond extract
- 3 T. poppyseeds
- ~Lemon Almond Glaze:
- 1 cup sugar
- 1/4 cup water
- 1 tsp lemon extract
- 1 tsp almond extract
Directions
Combine cake mix, pudding, water, oil, eggs and almond extract. Beat with an electric mixer at low speed until combined; then beat high speed for 2 minutes. Blend in poppyseeds. Divide batter among 3 greased and floured 8×3 3/4x 2 1/2 inch loaf pans. Bake at 325(F) for 40 minutes or until a wooded pick inserted in the center comes out clean. Shield cake with aluminum foil after 30 minutes if cakes begin to get to brown. Punch small holes in warm cakes and pour glaze over. Let cakes cool. These freeze beautifully.
Makes 3 loaf cakes
~Lemon Almond Glaze
Boil sugar and water until syrup forms, approximately 1 minute. Add extracts. Pour glaze over warm loaf cakes.
