LEMON POPPY SEED CAKE
1 pkg. (18 ¼ oz.) lemon cake mix
1 pkg. (3.4 oz.) instant lemon pudding mix
¾ cup warm water
½ cup vegetable oil
1 Tsp. lemon extract
1 Tsp. almond extract
1/3 cup poppy seeds
Juice of 1 lemon
¼ cup confectioners sugar
In mixing bowl, combine cake mix and pudding mix. Add water, oil and extracts. Beat 30 seconds on low speed.
Add eggs, 1 at a time, beating well after each additions. Beat 4 minutes on medium speed. Stir in poppy seeds.
Pour into a greased 10 cup fluted tube pan or angel food pan.
Bake at 350 degrees for 50 minutes or a tootpick inserted hear the center comes out clean.
Cool in pan for 10 minutes before inverting on serving plate.
Combine confectioners sugar and lemon juice and drizzle over warm cake. Cool.