Adventures in Eating: Lemon Poppy Seed Cake with Glaze

May is one of my favorite months. My wedding anniversary is in May, my daughter’s birthday and Mother’s Day (a new favorite holiday of mine).

For many years Mother’s Day meant flowers picked from the next door neighbor’s garden, tied together with a battered hair ribbon and tenderly given to my very ap­preciative mother. As the years went by, I became older and wiser and realized the neighbors weren’t too keen on my flower picking. I ventured on (with the help of my younger brother) to concoct elabo­rate breakfasts-in-bed for my sleepy mom. The incredibly messy kitchen left after my endeavor al­ways seemed to put my mom into such a tizzy, that I came to the con­clusion that breakfast-in-bed was a nice gesture but not worth the mess. I finally settled on the clichéd but sensible gifts of pink bath robes, plush slippers, boxes of chocolates and flowers from somewhere other than my neigh­bor’s garden.

Now that I’m a mom, Moth­er’s Day means even more. Last year my family surprised me with a very delicious “Mother’s Day cake”, made by my husband and children. The recipe belonged to my mother-in-law, and now I’d like to share it with you! Bake it for someone you love this May!

Lemon Poppy Seed Cake

1 box lemon cake mix (without pudding)
1 small package vanilla pudding
1/2 cup vegetable oil
4 eggs
4 tablespoons poppy seeds
1 cup hot water
Grated rind of 1 lemon

Preheat oven to 350. Mix all above ingredients for 2 minutes. Pour into greased and floured bundt pan. Bake in oven for 40 minutes. Cool.


1 1/2 cups confectioners sugar
Juice of 1 lemon
Water (if needed)

Mix together glaze ingredients and drizzle over cooled cake.

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