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Lemon Poppy-Seed Cake Mix in a Jar Recipe

1 1/2 C. sugar
3 C. cake flour
1 1/2 t. baking powder
1/4 C. poppy seeds

Blend all ingredients together except poppy seeds. Place poppy seeds in a baggie. Store in airtight container.

Lemon Poppy Seed Cake:

3/4 C. butter
6 eggs
1/3 C. milk
1 t. vanilla extract
1 t. lemon extract
zest of 1 lemon
1 package cake mix

1/2 C. sugar
1/2 C. lemon juice.

Preheat oven to 350� F. Butter an 8-9 cup bundt pan.

In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts and zest. The mixture will look curdled. Add the cake mix and continue to beat on medium speed for 3-4 minutes until mixture is smooth. Stir in poppy seeds. Pour batter into the greased pan and bake for 45 - 55 minutes. While cake is baking, make the glaze.

For glaze, combine sugar and lemon juice in small saucepan over medium heat and bring mixture to a boil for 3 minutes. When cake has been removed from the oven, poke the cake all over with a wooden skewer, and brush the glaze over the cake. Let the cake stand for 1 hour, and remove from the pan to cool on a wire rack. Wrap the cake when it is cooled.

Serves 8

Give as a gift with a new bundt pan.


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