Lemon Poppy Seed Bundt Cake
This moist lemon poppy seed cake was my grandfather's favorite. It looks beautiful made in a Bundt pan.
poppy seeds
¼
cup
milk
¼
cup
lemon cake mix
1
(15.25 ounce) package
instant vanilla pudding mix
1
(3.4 ounce) package
water
1
cup
vegetable oil
½
cup
eggs
4
large
 Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  Stir cake mix and pudding mix together in a large bowl; make a well in the center and pour in water, oil, and eggs. Beat with an electric mixer on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
  Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
