Ingredients for Lindsey's Lemon Poppy Seed Cake
- 1 (18.25 ounce) package Lemon Cake Mix
- 1 (3.5 ounce) package Instant Vanilla Pudding mix
- 4 Eggs
- 1/2 cup Oil
- 1 cup Water
- 1 1/2 teaspoons Poppy Seed
- 1 (21 ounce) can Lemon Pie Filling
- 1 (3.5 ounce) package Instant Lemon Pudding mix
- 1 1/2 cups Milk
- 1 (12 ounce) container Cool Whip, thawed
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How to Make Lindsey's Lemon Poppy Seed Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and poppy seeds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the lemon filling: In a medium bowl, whisk together the lemon pie filling and milk according to package directions.
- Once the cake is completely cool, spread the lemon pie filling evenly over the top.
- In a separate bowl, gently fold the Cool Whip into the prepared lemon pudding mix until combined.
- Spread the pudding mixture evenly over the lemon pie filling.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
- Enjoy your delicious Lindsey's Lemon Poppy Seed Cake!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
123g
Fat
39g
Carbs
18g
