lemon poppyseed cake

my dear friend heather has been making this cake for years.

and since i want to be just like her when i grow up,

i decided to try it out on my own :)

the recipe is super easy. it seemed like a no-brainer.

so i'm about to make the cake one night,

when i realized that i only have black sesame seeds in my cupboard,

no poppy seeds. bummer.

so i make a special trip to the grocery store to buy one thing... poppy seeds.

i make my purchase, come home and mix up this cake.

as i'm putting the cake into the oven i realized

i used black sesame seeds instead (!!!!)

i literally went to the store to by poppy seeds,

and purchased the exact wrong thing which i already had at home.

WHO DOES THAT?

oopsies :)

ANYWAY... while i don't recommend this cake with black sesame seeds,

it wasn't actually all that bad.

but maybe just follow the instructions. LOL :)

recipe via all recipes

ingredients

one 18-1/4 ounce yellow cake mix

one 4-serving size instant lemon pudding mix

4 eggs

1 cup water

1/2 cup vegetable oil

4 tablespoons poppy seeds

juice and zest of 1 lemon

directions

1. preheat oven to 350 degrees.

grease and flour a Bundt pan.

2. combine dry cake mix and dry pudding mix.

add eggs, water and oil and stir until well blended.

stir in poppy seeds, lemon zest and juice.

3. pour mix into bundt pan. bake for 45 minutes.

4. remove cake from oven and let it cool at room temperature for 15-20 minutes,

then invert into serving plate. when completely cool, sift powdered sugar over the top.