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.
Ingredients
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
Directions
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.....
