• 1 (18.25 oz) package lemon cake mix without pudding
  • 1 (3.4 oz) package lemon instant pudding mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 tsp. lemon extract
  • 4 large eggs
  • 1/2 cup chopped pecans
  • 1 tbsp poppyseeds
  • 3 tbsps confectioners sugar
  • 1/2 cup lemon juice
  • 1 tsp. lemon zest

I work in sales and every year for Christmas, I bake about 130 cakes for my customers. This means that beginning the week after Thanksgiving, I am baking 6-8 cakes a night. This is one of the recipes that I use —

Directions:

  1. Combine first 6 ingredients in a large mixing bowl.
  2. Beat at medium speed of an electric mixer until blended.
  3. Stir in pecans and poppyseeds.
  4. Pour batter into desired cake pan.
  5. Bake 325 degrees for 40 minutes or until a wooden pick inserted in center comes out clean.
  6. Combine confectioners sugar, lemon zest,  and lemon juice.
  7. Brush over cake.

Note:  You can freeze this cake up to 3 months.  When giving as gifts, I double this recipe but use 6 eggs in lieu of 8.  Doing this gives me 3 bundt pan size cakes or 4 loaf pans.

photo: amanky