This recipe came from All Recipes and was originally posted by Marian Collins - thanks Marian!! There are many versions of this same recipe out there - I will repost the recipe with the changes I made from the recommendations of others in the reviews that I thought made sense.
1 (18.25 ounce) Package Lemon Cake Mix
4 Eggs - room temperature
1/2 Cup Vegetable Oil
1 (3 ounce) Package Instant lemon pudding Mix
1 Cup Water - I used 1 Cup lemonade
1/4 Cup Poppy Seeds
A pinch of ground clove
1 Teas Ground Cinnamon
1 - Preheat oven to 350 degrees - grease and flour your pan - I used a 13 x 9 x 2 instead of 2 - 8 x 4 loaf pans - as I wanted this to be a cake shape.
2 - In a large bowl mix together all the ingredients adding the eggs one at a time. Spread the batter into the pan.
3 - Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean. Take out of the oven and let the cake rest in the pan for about 15 or so minutes - I just let it cool completely in the pan and then turned it out onto a platter.
4 - I made a quick glaze from a lemon - grated off some of the zest squeezed the juice and added some icing sugar until I got the consistency I wanted. Poured this glaze over the cool cake and waited for it to set - then cut that sucker up.....