So what’s that saying? Oh yeah, “when life gives you lemons, make lemon-aid”…I’d say to make a lemon drop but I’m not so good at making mixed drinks…yet!
Well this week, my life has been a little crazy, have you ever had one of those weeks? I was feeling like everything was going sour for me, just like a lemon so…I decided I needed to bake lol. I looked in my refrigerator and found some Limoncello and thought why not make a lemon poppy seed cake. For those of you who live here in California, it’s been 100 degrees, just crazy…so, silly me, of course, I decide to bake a lemon poppy seed cake when it’s 100 degrees outside and my air conditioner is broke!
This recipe was adapted from a recipe that I believe my mother in law gave me, although I think her recipe had dry sherry in it and mine doesn’t so I’m not sure where this recipe came from but I can share that it was so moist and delicious that it was well worth baking, anytime, even in 100 degree weather. Plus I really wanted something sweet.
This recipe starts with a box of cake…yes a box of cake mix, you add your eggs, pudding mix
you mix it until it’s all mixed through
I added the Limoncello
then the poppy seeds and mixed again
as you can see it’s a very thick batter, I put it in a bundt pan
baked it until it was cooked through
after it cooled down, I removed it from the pan and lightly dusted some powder sugar on top
MMMmmmmmmMMmmmmm, then I sliced it
I know this may not feel like a homemade cake or I may get emails that this is not from scratch, I’m going to own that now, you are correct, it’s a cake from a box that I changed and it came out AMAZING…let’s face it, we can’t always do cakes from scratch, and boxed cakes modified can be just as rewarding. This cake put a smile on my face and that’s all that really mattered, to me.
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
- 1 box White cake mix
- 3.4 ounces Vanilla instant pudding mix
- 4 large Eggs
- 1 cup Lemon yogurt (I used plain and it was fine)
- 1/2 cup Buttermilk
- 1/2 cup Vegetable oil
- 1/3 cup Poppy seeds
- 3 tablespoons Lemoncello or fresh lemon juice
- 1 teaspoon Lemon zest, finely chopped
Directions
- Preheat your oven to 350 degrees. Prepare you bundt pan with pam and dust with cake mix. Shake out excess flour. Set aside.
- Put the cake mix, pudding, yogurt, oil, buttermilk and eggs in a bowl and mix well. Add your lemoncello, poppy seeds and lemon zest and mix well.
- The batter should look thick and well blended and the poppy seeds should be evenly distributed. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
- Bake the cake until it's golden brown and springs back, approx. 45-50 min. Remove from oven and place ion a wire rack to cool for 20 minutes. Remove cake and let cool completely on a wire rack for 30+ minutes. Enjoy!
