Martin Bros. Recipes

Lemon Poppy Seed Cake

Keywords: Desserts

Added: February 01, 2016

 Yield: 2/9 in-3 layer cakes (24 total slices)

1 box                     General Mills Gold Medal® Yellow Cake Mix (402140)

1 cup                     Diamond Crystal Instant Lemon Pudding Mix (712290)

6 cups                   Water  

1-1/2 cups           Ruby Kist Lemon Juice (733070)

2 Tbsp                   Pure Vanilla Extract (402060)

2 Tbsp                   McCormick Imitation Almond Extract (475031)

3/4 cup                 McCormick Poppy Seed (472601)

4 - 4-1/2 cups     Lawrence Foods Classic Lemon Filling (754090)

As needed          Rich’s Vanilla Bettercreme® Icing (988560)

Mix cake mix and pudding mix together in a mixer. Add water, lemon juice and vanilla and almond extracts. Mix for two minutes on medium. Add poppy seed. Mix for an additional minute on low. Divide batter into six 9-inch pans prepped with pan spray and lightly floured. Bake in a conventional oven at 350°F for 32-36 minutes or in a convection oven at 300°F for 30-32 minutes. Check for doneness - the center will spring back if lightly touched. Cool for 10 minutes, flipping onto a rack until totally cooled. Layer each 3 layer cake with 2/3 -3/4 cup lemon filling in between layers and on top.  Prepare icing. Ice cake. Cut each cake into 12 slices.

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