My aunt used to make this cake/bread for us all the time. So, when I saw a lemon cake mix the other day at the store, I knew I had to get the recipe and give it a try.
1 lemon cake mix
1 box of instant pudding. (the original recipe calls for lemon pudding, but I only had French Vanilla, so I used that instead)
1/2 cup canola oil (or unsweetened applesauce could be substituted for the oil)
1 cup water
1/8 cup poppy seeds
Mix the cake mix, pudding, eggs, oil, and water with a hand mixer.
Stir in the poppy seeds
Grease and flour a bundt pan (or this recipe will also fit two loaf pans).
Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool for about 5 minutes on a wire rack.
Invert cake on the cooling rack.
Optional: Drizzle glaze over the top. (I mixed 1 cup powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons milk to make my glaze. For an added lemon flavor, a little lemon juice could be added to this glaze as well.)