Poppy Seed Pudding Cake with Lemon Glaze by Guest Chef Amanda

1 lemon cake mix

1 small package lemon instant budding
¾ C. Oil
4 eggs
Water according to cake mix
2 Tbsp. poppy seeds

Mix ingredients together and pour into greased bunt pan (see Cake Release below). Bake at 350 degrees for 45 minutes. Take out of pan and drizzle with lemon glaze!


Lemon Glaze
2 cups powdered sugar
¼ cup warm water
1tsp. lemon flavoring

**Best Cake Release**
½ cup Crisco
½ cup veg. oil
½ cup flour

Blend it in your blender and put it in a tight container. Just brush or wipe it on your pans with a paper towel and your cake will always come out of the pan clean. Turn your cake out within 15 minutes of pulling it from the oven. This mix will last for forever. (well, maybe 6 months to a year.)