Lemon Poppy Seed Cake

I found this very simple recipe on allrecipes.com and modified it just a tad.  You would never guess that this delicious cake was made with boxed cake mix and some instant lemon pudding.  I was nervous about the pudding adding an artifical lemony taste to the bread, but it did not.  I added the zest of two lemons to the batter, and a tangy lemon glaze to the top.  Perfect for tea, dessert, or even breakfast. 

Ingredients

1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant lemon pudding mix
4 eggs
1 cup warm water
1/2 cup vegetable oil
4 teaspoons poppy seeds
2 lemons
1 cup of powdered sugar

Directions

In a mixing bowl, combine the cake and pudding mixes, eggs, water and oil; zest both lemons and add the zest to the batter. Beat until well mixed. Fold in poppy seeds.

Pour into a greased angel food cake or bundt pan. Bake at 350 degrees F for 35-40 minutes or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack.

While cake is baking, juice one of your lemons and slowly add lemon juice to powdered sugar, one teaspoon at a time until you get a nice glaze consistency.  Pour over warm cake and serve.