Arthur & Patty Smith
POPPYSEED CAKE
| 1 pkg white or yellow cake mix | 1 cup water |
| 1 pkg instant pudding | 1/2 cup oil |
| 4 Tbsp poppy seeds | 2 eggs |
Mix dry ingredients. Add water and oil. Add eggs, one at a time, beating well after each addition. Pour into well greased and floured bundt pan. Bake at 350° for 45 minutes. Allow to cool in pan 15 minutes. Remove from pan. Drizzle with glaze made of powdered sugar, lemon juice and butter.
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