The recipe calls this poppy seed “bread” but it’s really more “cake” than bread. Sweet, but not too sweet. You could probably put some icing on it, but we prefer it without.
It’s really easy and is one of the few recipes I use a mix for. It makes enough for company or you can freeze one of the loaves for later!
LEMON POPPY SEED BREAD
1 yellow cake mix
1 package (3 oz) instant lemon pudding mix
3 tablespoons flour {high altitude use 4 tablespoons}
2 tablespoons poppy seeds
4 eggs
1 cup water
1/2 cup vegetable oil
Place dry ingredients into a mixer bowl. Mix to combine. Add wet ingredients and beat with a mixer for 2 minutes. Bake @ 350 in 2 loaf pans or 1 Bundt pan 40-50 minutes, until a toothpick inserted in the center comes out cleanly.
Variations:
Chocolate Poppy Seed Cake: Substitute chocolate cake mix and chocolate instant pudding.
Almond Vanilla Poppy Seed Cake: Substitute white cake mix, vanilla instant pudding and add 1 teaspoon almond extract.
**This bread freezes very well. We like to freeze it already sliced, but you can freeze it by the loaf too! Wrap in saran wrap and freeze in a freezer container or Ziploc bag.
Blessings to you!
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