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Ingredients
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¼ cup poppy seeds
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¼ cup milk
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1 (15.25 ounce) package lemon cake mix
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1 (3.4 ounce) package instant vanilla pudding mix
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1 cup water
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½ cup vegetable oil
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4 large eggs
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
| 215 | Calories |
| 10g | Fat |
| 29g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 215 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 2g | 8% |
| Cholesterol 47mg | 16% |
| Sodium 304mg | 13% |
| Total Carbohydrate 29g | 10% |
| Dietary Fiber 1g | 3% |
| Total Sugars 18g | |
| Protein 3g | 6% |
| Vitamin C 0mg | 0% |
| Calcium 101mg | 8% |
| Iron 1mg | 6% |
| Potassium 51mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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