I strongly believe that EVERYONE must try pound cake in their life. It really won’t be complete if you don’t. I love that it’s a dessert and a snack and bi-product of other desserts. Oh-la-la, so versatile!
This pound cake is simple and sweet with a cut of sour. The glaze makes it rich and the poppies give it texture. The best part is how easy the recipe is. I call these dump recipes. You dump your items, stir real good, and bake.
Gather all your ingredients. I like to get the zest out of the way first.
Mix up the cake mix, pudding granules, and shortening.
Blend your poppies, lemon juice, and eggs well. I love to add zest to this too!
Such a beautiful color! Farm fresh eggs will help that yellow beam too. Pour into a pan and place in your preheated oven. It is done when the top is golden and you can run a knife through the center without batter.
Take this to a party, eat it for breakfast, or take it for a snack. It can be a happy place anyplace.
Shortcut Lemon Poppyseed Pound Cake
- 9"x5" bread pan
- mixing bowl
- mixer (optional)
- silicone spatula
- 1 package Duncan Hines Lemon Supreme cake mix
- 1 package Lemon instant pudding
- ½ cup shortening (preferred) or vegetable oil
- 2 tsp poppyseeds
- 1 cup water
- 4 eggs
- lemon zest (optional)
- Preheat oven to 350 degrees. Butter and flour the bread pan well. Set aside.
- In a mixing bowl whisk the cake mix and pudding powder. Mix in shortening, poppyseed, and water. Beat eggs and put in a little at a time to blend well. Pour in pan. Bake for 60 minutes or until a knife runs smoothly without batter on the knife through the center.
- whisk and bowl with hand blender
- or stand mixer with the whisk attachment
- 2 tbsp whipping cream
- 1 cup powdered sugar
- zest of 3 lemons
- 4 ripe lemons (lemon juice)
- In your bowl, whisk the whipping cream and sugar until slightly thick. Add lemon juice and zest. You are looking for a pancake batter consistency. Pour over cake. Enjoy!