Patti Crow | Fannin EC

Once I bit into Crow’s Poppy Seed Cake, I knew why my abuelita (grandma) enjoyed these tiny gems. This light, moist cake boasts a sweet nutty flavor. I love snacking on it with my afternoon tea.

1 package yellow cake mix (15.25 ounces)
1 package lemon pudding mix (3.4 ounces)
1/2 cup orange juice
1/2 cup vegetable oil
1/2 cup water
2 tablespoons poppy seeds
4 eggs
1/2 cup lemon juice
2 cups powdered sugar

1. Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray.

2. In a large bowl, beat the cake mix, pudding mix, orange juice, vegetable oil, water, poppy seeds and eggs at medium speed 5 minutes. Pour into prepared pan.

3. Bake 45 minutes or until a toothpick inserted comes out clean.

4. In a small saucepan, bring lemon juice and powdered sugar to a boil.

5. Remove cake from pan and poke holes throughout top with a fork. Pour hot glaze over cake. Allow to cool before serving.

Serves 10–12.