Lemon Poppy Seed Cake – a delicious recipe with Concentrate, Mix, Eggs, Canola Oil, Water, Lemon Juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease and flour two medium loaf pans or one 13x9x2 baking pan. If you use the 13x9x2, reduce baking time accordingly.
2
Set aside the can of frozen lemonade concentrate and allow it to thaw for a glaze while you're making the cake.
3
Mix all the other ingredients and pour into the prepared pan. Tap the pan on the counter 3-4 times to remove air pockets. Bake for 40-50 minutes, or until a wooden skewer comes out clean.
4
Remove from the oven, and while it's still hot, use your skewer to poke holes all over the top of the cake. Immediately pour half of the thawed can of frozen lemonade concentrate over the cake and allow it to soak in. Use the rest of the lemonade mix to make a cold glass for the cook. Cool the cake for at least one hour. Store in the refrigerator, tightly covered. Freezes well, too!
691
kcal
Calories
60
g
Fat
15
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 can (small 6 Oz. Can) Frozen Lemonade Concentrate, 1 box (18.25 Oz. Box) Yellow Butter Cake Mix, 1 box (small 3.4 Oz. Box) INSTANT Vanilla Pudding Mix, 4 whole Eggs (large), and more.
Yes, Lemon Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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