1 Box lemon supreme cake mix
-(duncan hines) or similar
-cake mix (i have used a
-yellow cake mix with fine
-results)
1 Box (3-oz) instant lemon
-pudding (have used
-non-instant)
2 tb Poppy seeds (or more!)
4 Eggs
1/2 c Cooking oil (e.g.; canola)
1 c Water
-ICING-
1/2 c Lemon juice
1 1/2 c Powdered sugar
-(confectioner’s sugar)
From: jojo@leland.Stanford.EDU (Joanne Spetz)
Date: 5 Apr 1994 17:12:00 -0400
Mix all ingredients. Bake in a greased tube pan (Bundt pan) for 50 minutes
at 350 degrees F.
Icing: 1/2 cup lemon juice, 1.5 cups powdered sugar (confectioner’s sugar)
Pierce the top of the cake generously and pour the icing on the hot cake.
Note – the icing is very runny (it’s not really an icing as much as
something to soak the cake in), so make sure you have a big plate under
your cake to collect the drippings. The cake will soak it all up and be
very, very moist. You can leave the cake in the pan, poke holes in the
bottom, and pour the icing over the bottom if you prefer. It will soak in a
more controlled fashion.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings