Lemon Poppy Seed Bread
Ingredients
- 1 package, 18.25 oz. white or yellow cake mix
- 1 package, 3.4 oz. instant lemon pudding mix
- 1 cup water
- 4 large eggs
- 1/2 cup canola oil
- Zest from 1 lemon
- 3 teaspoons poppy seeds
- 1 1/2 cups powdered confectioners’ sugar
- Juice from 1 lemon
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. With a hand or stand mixer, beat on low speed until well blended. Gently stir in lemon zest and poppy seeds.
- Pour into a greased 9-in. x 5-in. loaf pan. Bake loaf for 50-60 minutes, or until a toothpick inserted in the center comes out clean. To prepare lemon glaze, whisk sugar and lemon juice in a bowl, until well blended.
- Cool in pan for 5 minutes before removing to a wire rack. Once on wire rack, place wax paper beneath rack and brush loaves with lemon glaze.
- Enjoy!